Christmas-Holiday Recipe: Gingersnap French Toast

Gingersnap French Toast

Gingersnap French Toast Casserole   Makes 4-5 servings


4-6 slices French bread (1/2 in thick)

¼ cup butter (melted)

3 eggs

2 oz cream cheese (softened)

½ cup milk (use ¾ cup if bread is super dry)

¼ cup maple syrup

¼ cup molasses (not blackstrap- too bitter)

Spice Blend

1 tsp cinnamon

1 tsp ground ginger

1 tsp allspice

1 tsp nutmeg

1 tsp ground cloves

pinch of salt

1 cup gingersnaps (ground up)


Mix together ingredients for spice blend and set aside. Mix butter, eggs, cream cheese, milk, maple syrup, and molasses together and half of spice blend. Break bread into bite sized pieces and scatter into individually greased dishes. Pour liquid mixture over bread pieces; cover and store overnight in the refrigerator. In the morning, remove from fridge 30 minutes before baking and sprinkle with remaining spice mixture. Add pads of butter if it seems dry. Bake at 350F for 30-35 minutes.