Oh the wonderful taste of Gingerbread, French Toast Style!
Now that December is upon us the thought of Winter-y flavors is all around. This is French Toast with a twist. The wonderful aroma of ginger and molasses add to the classic French Toast. It’s topped with gingerbread butter and let me just say, wow do I love this butter!
I’m participating in a Virtual Holiday Brunch Potluck with some great 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!
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
Gingerbread French Toast Printable Recipe
6 slices thick Texas Toast
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 emulsion
1/4 cup sugar
Mix eggs, milk, and spices along with molasses, emulsion and sugar. Dip each piece of bread into mixture and place flat in a rectangular pan. Pour remaining mixture over bread and cover with plastic wrap and put in fridge overnight. (cut slices in half in you prefer) this recipe can be doubled or tripled etc.
The next morning, heat griddle on medium. Grease griddle so the French toast doesn’t stick. Cook on each side for a couple minutes. Cover when cooking the second side if needed.
If you are making French toast for a crowd you can keep them warn on a low temperature in your oven.
1/2 cup butter
1 Tablespoon molasses
1/8 teaspoon ginger
1/8 teaspoon nutmeg
2 drops orange extract/baking emulsion
*when I made this butter again, I added a bit more molasses about a teaspoon extra and a tablespoon honey.
Beat room temperature butter in a mixer until creamy; add remaining ingredients. Blend thoroughly. Refrigerate until firm. I store mine in a 4 oz. canning jar.