Gingerbread French Toast with Gingerbread Butter
Get ready to spread some holiday cheer with this cozy, spiced Gingerbread Butter! And you’ll definitely and it to accompany the gingerbread French toast too. 
The gingerbread butter is rich, creamy, and packed with warm flavors of molasses, cinnamon, and a hint of orange. Perfect for toast, pancakes, waffles, or even as a sweet swirl in oatmeal or baked goods.
This might just be the most delicious French Toast ever!
With the great flavor of gingerbread, all soaked in for the ultimate breakfast!
Now that the winter season is upon us, the thought of Winter-y flavors is all around. This is French Toast with a twist. But no worries if you make this year round it may become your go-to recipe.
The wonderful aroma of ginger and molasses adds to the classic French Toast.
It’s topped with gingerbread butter and let me just say, wow, do I love this butter!
Let’s begin:
Mix eggs, milk, and spices along with molasses, extract/emulsion, and sugar.
Dip each piece of bread into the mixture and place it flat in a rectangular pan.
Pour the remaining mixture over the bread and cover with plastic wrap, and put in the fridge overnight.
Cut slices in half if you prefer.
This recipe can be doubled or tripled, etc.
The next morning, heat the griddle on medium.
Grease the griddle so the French toast doesn’t stick. Cook on each side for a couple of minutes.
Cover when cooking the second side if needed.
If you are making French toast for a crowd, you can keep them warm at a low temperature in your oven.
There’s something about gingerbread flavors that instantly makes everything feel festive. The deep molasses and warm spices turn simple butter into something you’ll want to spread on just about everything. It’s like a little holiday comfort in every bite.
If you’re planning a holiday breakfast or brunch, this gingerbread butter pairs perfectly with cinnamon rolls, pumpkin pancakes, or even a slice of banana bread. For something simple, try it on warm toast with a sprinkle of coarse sugar on top—it tastes like dessert but feels perfectly acceptable for breakfast!
You can make this flavored butter days ahead and keep it in the fridge. It firms up beautifully but softens quickly when set out for a few minutes. It also freezes well, so you can double the batch and keep some on hand all season long.
Looking for more ways to enjoy it? Melt a little over roasted sweet potatoes, stir it into oatmeal, or add a spoonful to warm milk for a cozy spiced drink. Once you start experimenting, you’ll find this easy gingerbread butter recipe goes with just about everything.
For gifting, spoon it into small jars and add a festive tag or bow. It’s the perfect homemade treat for neighbors, teachers, or anyone who loves those nostalgic holiday flavors.
And you’ll want to put it on French Toast, and to add more festive recipes to your menu, make the gingerbread French Toast. The recipe is below the gingerbread butter recipe.
This homemade Gingerbread Butter is sweet, spiced, and tastes just like the holidays. Perfect for breakfast spreads, gifting, or cozy baking days!
Get ready to spread some holiday cheer with this cozy, spiced Gingerbread Butter!
It’s rich, creamy, and packed with warm flavors of molasses, cinnamon, and a hint of orange. Perfect for toast, pancakes, waffles, or even as a sweet swirl in oatmeal or baked goods.
Try this gingerbread butter on:
All making for a festive treat that tastes just like the holidays!
Keep scrolling for the gingerbread French toast recipe…
Gingerbread Butter
Ingredients
- 1/2 cup butter
- 1 tablespoon molasses Add a teaspoon at a time for desired flavor
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon dry ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 2 drops orange extract
- 1 tablespoon honey
Instructions
- Beat room temperature butter in a mixer until creamy Blend thoroughly. Refrigerate until firm. I store mine in a 4 oz. canning jar.
- Add the remaining ingredients and mix well.
- Refrigerate until firm.
- I store this amount in a 4-oz canning jar and keep it in the fridge.
Gingerbread French Toast with Gingerbread Butter
Ingredients
- 6 slices thick Texas Toast
- 3 eggs
- 1/2 cup milk
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 2 Tablespoons molasses
- 1/4 teaspoon orange extract/emulsion
- 1/4 cup sugar
Instructions
- Mix eggs, milk, and spices along with molasses, extract/emulsion, and sugar. Dip each piece of bread into the mixture and place it flat in a rectangular pan. Pour the remaining mixture over the bread and cover it with plastic wrap and put in the fridge overnight. (cut slices in half if you prefer) this recipe can be doubled or tripled etc.
- The next morning, heat the griddle on medium. Grease the griddle so the French toast doesn't stick. Cook on each side for a couple of minutes. Cover when cooking the second side if needed.
- If you are making French toast for a crowd you can keep them warm at a low temperature in your oven.
- Eggs Benedict Enchiladas
- Stuffed French Toast
- Ham Eggs and Cheese Breakfast Cupcakes
- Savory French Toast
- Scrambled Egg Pizza
- Eggnog Overnight French Toast with Eggnog Sauce
- Lemon French Toast
- Baked Huevos Rancheros
- Gingerbread French Toast with Gingerbread Butter
Meet some of my real blogging friends. Since we can’t all fly around the country to have brunch, join us in our virtual brunch and see what everyone is “bringing”
I’m sure we are in for some delicious recipes!
The Drink
Godiva Mudslide Minitini – Kristen from Dine & Dish
Main Dishes
Gingerbread French Toast – Diane from Created by Diane
Asian Fusion Omelette/Frittata – Jeanette from Jeanette’s Healthy Living
Bon Appetit’s Mac and Cheese-Naomi from Bakers Royale
Side Dishes
Potato Casserole – Julie from The Little Kitchen
Hazelnut Roasted Brussel Sprouts – Carolyn from All Day I Dream About Food
Dessert
Gingerbread Pumpkin Trifle with Cranberry Pomegranate Sauce – Sommer from A Spicy Perspective Gingerbread
Almond Brickle Coffee Cake – Kathy from Cooking On the Side
Gingerbread Cupcakes with Brown Sugar Buttercream – Cheryl from TidyMom
Party Favor/Hostess Gift
Dark Chocolate Bark with Ginger, Pumpkin Seeds and Apricots – Sylvie from Gourmande in the Kitchen
This looks wonderful! Thanks so much!
Very informative blog article. Really thank you!