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Santa might just skip the cookies this year 😌 Who says gingerbread is just for houses? Add a dusting of powdered sugar and a drizzle of maple syrup, and you’ve got yourself a plate of pure holiday spirit.
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Use a gingerbread-shaped cookie cutter to cut each slice of bread into festive shapes. Save the scraps for croutons, snacking, or additional pieces of French toast.
In a shallow bowl, whisk together eggs, milk, molasses, cinnamon, ginger, nutmeg, and vanilla.
Heat butter in a skillet over medium heat.
Dip each gingerbread-shaped slice into the mixture, coating both sides.
Cook for 2–3 minutes per side until golden brown.
Serve warm with powdered sugar and maple syrup.
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Use day-old bread for the perfect texture.
Try using a holiday spice blend for added festive flavor.
Can I use regular bread instead of brioche or challah?
Yes, you can use any bread, but brioche or challah provides a richer and softer texture.
Can I make this recipe dairy-free?
Absolutely! Substitute the milk with your favorite non-dairy alternative, such as almond or oat milk.
What can I do with the bread scraps?
You can use the scraps to make croutons, breadcrumbs, or additional pieces of French toast.
Can I prepare the mixture ahead of time?
Yes, you can whisk the egg mixture ahead of time and store it in the refrigerator for up to 24 hours.
How do I prevent the French toast from becoming soggy?
Make sure to use day-old bread and avoid soaking the slices for too long in the egg mixture.
