Overnight Gingerbread French Toast

Leah Maroney
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 1 large pan (5 servings)
Nutritional Guidelines (per serving)
371 Calories
20g Fat
36g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 large pan (5 servings)
Amount per serving
Calories 371
% Daily Value*
Total Fat 20g 25%
Saturated Fat 10g 51%
Cholesterol 289mg 96%
Sodium 216mg 9%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 4%
Protein 13g
Calcium 245mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Gingerbread French toast is perfect for your holiday gatherings—it's truly cinnamon spice, and everything nice.

If you love French toast, but hate being behind the stove when you have company over, this overnight recipe can come to the rescue. This gingerbread breakfast is perfect for the holiday season and only requires a few extra spices than the regular version.

This recipe really couldn't be any easier to whip together. All you need are eggs, milk, spices, and butter and you are ready to go. Refrigerating this French toast overnight works great, but it can be refrigerated for less time, anywhere from four to twenty-four hours is best.

Serve with bacon and you will have happy and full guests.


  • 1 loaf french bread (or any other bread of your choice, cut into slices)
  • 6 eggs
  • 1 cup milk
  • 1/4 cup butter (melted)
  • 1/4 cup maple syrup
  • 1/4 cup molasses
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • Optional: powdered sugar for dusting
  • Optional: maple syrup for serving

Steps to Make It

  1. Gather the ingredients.

  2.   Whisk together the eggs, milk, maple syrup, molasses, and spices. Make sure to completely whisk together.  Whisk in the butter (you can always add more than the recipe calls for!!!)

  3. Butter a baking dish, or line it with aluminum foil for less clean up.  

  4. Dip each piece of bread into the egg mixture so that both sides are coated.  Place into the baking dish so that the slices are overlapping each other.  Repeat with remaining bread slices. Pour any extra egg mixture over the top of the slices. 

  5. Cover with foil and place in the refrigerator for at least 4 hours.  24 hours works very well, but overnight is also just fine!  

  6. Preheat the oven to 375 degrees.  Keep the french toast covered and bake for 15 minutes.  Uncover the french toast and bake for a remaining 10-15 minutes, or until the egg has totally cooked.  The bread should look fluffy and slightly crispy edges should form.  Make sure to place the baking rack in the center of the oven.

  7. Sprinkle the hot french toast with powdered sugar and drizzle maple syrup over the top!  Serve to hungry guests (or eat it all yourself!)


  • Leftover, partially stale bread works great for this recipe. If your bread is not stale, you will need less of the egg mixture. The staler the bread, the more liquid it will soak up. In a lot of ways this french toast bake will resemble a bread pudding.