Baked Gingerbread Pecan French Toast
Easy overnight baked gingerbread pecan french toast made with gingerbread coffee. The perfect make-ahead breakfast recipe!
Servings: 4
Calories: 516kcal
Cost: $10
Equipment
- Baking dish
- Large bowl
- Oven
Ingredients
- 1 loaf hearty white bread sliced
- 5 eggs
- 1 cup whole milk
- 1 cup brewed gingerbread coffee see note if you don't have gingerbread coffee on hand
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ cup chopped pecans
- 2 tablespoons brown sugar
Instructions
- Butter a baking dish generously. Let sit while you gather the rest of your ingredients.
- In a large bowl, whisk together the eggs, milk, coffee, vanilla and spices.
- Arrange the bread in the baking dish in a staggered (staircase-like) manner.
- Pour the liquid over the top of the bread, fully coating each piece.
- Cover with plastic wrap and refrigerate overnight.
- In the morning, preheat the oven to 350 degrees.
- Take the plastic wrap off the baking dish and spoon whatever liquid has not been absorbed over the tops of the bread.
- Sprinkle the nuts and brown sugar on top and bake for 35-40 minutes until the liquid is cooked and the tops of the bread are starting to turn golden brown. You can broil for 1-2 minutes at the end for an even more toasted look.
- Remove from the oven, garnish with powdered sugar if desired and serve warm with maple syrup and butter.
Notes
If you don't have gingerbread coffee, you can add cinnamon and ground ginger to regular coffee grounds before brewing for the same effect.
Nutrition
Serving: 3slices | Calories: 516kcal | Carbohydrates: 64g | Protein: 16g | Fat: 39g | Saturated Fat: 6g | Cholesterol: 211mg | Sodium: 317mg | Potassium: 414mg | Fiber: 6g | Sugar: 11g | Calcium: 192mg | Iron: 3mg