French Toast Casserole Recipe by A Cedar Spoon

Overnight Gingerbread French Toast Casserole


 Start the day on cloud 9 with this heavenly overnight gingerbread french toast casserole recipe using Handsome Brook Farm pasture raised organic eggs.



1 pound (day old) bread, challah, sourdough or soft French bread, cut into 1-inch cubes
8 Handsome Brook Farm Eggs
1 cup whole milk {2 cups if using crusty bread}
1/4 cup pure maple syrup
1/4 cup molasses {light or medium}
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1/4 teaspoon salt



1/4 cup packed light brown sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
5 Tablespoons unsalted butter, cold and cubed
Garnish with powdered sugar pecans and syrup



  1. Grease a 9×13 pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan. Set aside.
  2. In a large mixing bowl whisk the eggs, milk, syrup, molasses, vanilla cinnamon, ginger, nutmeg, allspice, cloves and salt together. Pour the liquid over the bread. Cover the baking dish tightly with plastic wrap and put in the refrigerator for 4 hours but it works best if overnight.
  3. Preheat oven to 350°F. Remove the french toast bake pan from the refrigerator and take off the plastic wrap.
  4. Prepare the topping {this could be done the night before}. Stir together the brown sugar, flour, cinnamon, nutmeg and clove together in a large bowl. Using two forks cut in the butter. Sprinkle the streusel topping over the bread.
  5. Bake for 40-45 minutes for a softer casserole and 50-55 minutes for a bit crispier on the top.
  6. Serve warm with powdered sugar, pecans and syrup.

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