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BETH’S GINGERBREAD BAKED FRENCH TOAST
1 ½ loaves of Challah bread or brioche bread
2 cups (480 ml) heavy cream
1 cup (240 ml) milk
1/3 cup (65 g) sugar
3 tbsp (45 ml) molasses
1 tbsp (15 ml) ground ginger
1 tbsp (15 ml) ground cinnamon
1 tsp (5 ml) allspice
1 tsp (5 ml) cloves
½ tsp (2.5 ml) ground nutmeg
2 tsp (10 ml) vanilla extract
½ tsp (2.5 ml) salt
1 tsp (5 ml) powdered sugar for garnishing
Orange Raisin Cinnamon Syrup:
1 cup (240 ml) pure maple syrup
4-5 pieces of orange peel created with a potato peeler
2 tablespoon (30 ml) raisins
1 cinnamon stick
Spray a 13 x 9 Pyrex casserole dish well with baking spray, set aside.
In a large bowl whisk together the eggs until combined. Add cream, milk, sugar and molasses, whisk to combine. Add spices and whisk to combine. Set aside.
Slice Challah bread down the middle, vertically, then cut across horizontally, to create manageable slices.
Pour egg batter into the casserole dish and then dunk bread, on both sides in the egg batter to coat on both sides. Begin lining bread upright, against one end of the dish, completing the process until all slices are coated and lined upright in the casserole dish. Wipe edges of dish clean with a paper towel. Cover and refrigerate overnight.
Preheat oven to 350F (176C) and bake for 30 mins uncovered, then cover and bake for another 25-30 mins until all the liquid is set and bread is baked through.
Meanwhile, in a small sauce pan combine all the ingredients for the syrup, simmer for 10 mins until warmed through and fragrant. Transfer syrup to a gravy boat for serving.
Once French toast is done, allow to cool slightly, dust with the powdered sugar and place the dish in your basket cozy.
Bring to the table with the gravy boat, cut into squares and top with the orange raisin syrup.
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!