Overnight Gingerbread French Toast Breakfast Casserole

This baked overnight gingerbread french toast casserole is the perfect way to wake up and warm you right up on a cold winter morning.

Course Breakfast, Brunch

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 569kcal

Author Manju

Start with the gingerbread custard mixture. In a small bowl, crack open the eggs one by one. In a large mixing bowl, add these eggs, whole milk, molasses, maple syrup, gingerbread spices and pure vanilla extract. Whisk well and keep aside.
5 large eggs, ¾ cup whole milk, ⅓ cup maple syrup, 3 tablespoon molasses, ½ teaspoon all spice, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, 1 teaspoon vanilla extract
Take a casserole dish and butter the bottom of the baking dish.
1 tablespoon butter
Make rough bread cubes with the brioche. Arrange these bread slices in the pan, packing them as much as you can.
1 loaf brioche
Pour the creamy custard egg mixture over this, making sure every surface area of the bread slices are covered with the custard.
Make the pecan streusel by mixing together cubed cold butter, flour, ground cinnamon and nutmeg, brown sugar and pecans to a crumble.
¼ cup brown sugar, ¼ cup all purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, 4 tablespoon unsalted butter, ¼ cup pecans
Add this all over the top of the bread and custard mixture. Cover pan with aluminum foil. Refrigerate overnight or for at least an hour.
The next morning, bake uncovered in a preheated oven at 350F, for about 20-30 mins.
Once done and out of the oven, sprinkle a generous dusting of powdered sugar all over it.