Most of our Christmas Brunch menu was paleo or vegan to meet the gluten-free, dairy-free, clean eating, healthy tendencies of my girls. However, it is Christmas, which is synonymous with indulgence. As far as French Toast goes, this recipe takes it to the next level. This holiday-themed version of the classic breakfast food is worth bending the paleo or vegan rules. Enjoy and Happy Holidays!
Overnight Gingerbread French Toast
Makes one casserole (I often double this recipe to fill a large casserole dish if I am feeding a large group)
- coconut oil spray
- 1 long loaf French bread
- 1/4 cup unsalted butter (or oil)
- 3 large eggs
- 1/2 cup milk (dairy or soy)
- 1/4 cup maple syrup
- 1/4 cup dark molasses
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- Spray a casserole dish (9 by 9) with coconut oil spray.
- slice the bread into 1.5 cm thick slices and line up in the casserole dish.
- Melt the butter in a small sauce pan.
- Remove from the heat and into the butter, whisk the maple syrup, molasses, cinnamon, ginger, allspice and nutmeg.
- Whisk in the eggs and beat until frothy. Pour over the bread. Press bread down with the palms of your hand to absorb all the juices.
- Cover and let rest in the fridge overnight.
- When reading to bake pre-heat the oven to 350 degrees. Bake for 35 to 40 minutes (or until crisp on top)
- Remove from the oven, cool and serve.