Gingerbread French Toast ~ the simple addition of molasses and a few spices transforms plain French toast into something worth lingering over.
Hey everybody— we’re complete slugs today in our house…I don’t even have the energy to write up a proper post. But this Gingerbread French Toast has to be shared. I can’t understand why anyone would go to the trouble to make plain French toast when, with just a little more effort you can make something so much more special.
Even though we ate way too much yesterday, you can’t just go cold turkey the day after. You have to ease off of all the holiday excess. This is the way we do it, with a hearty homey breakfast that encourages us to hang around the kitchen a little longer than usual, and gives us a chance to connect as a family without all the craziness of the day before. I think I love this day more than any other in the season, in spite of the messy house, the overflowing garbage can, the bits of tissue and ribbon strewn everywhere, it’s such a welcome letdown.
When you use thick (3/4″) slices of whole wheat bread this’ll fuel you well into a lazy day of padding around in your pjs, thank-you emails, and organizing presents. You might even get a round of returns in before you get hungry again. The day after tomorrow our first daughter flies out, soon to be followed by her sister. I’m going to try to make this breakfast last as long as I possibly can.
Gingerbread French Toast
- 8 thick slices of whole wheat bread
- 4 eggs
- 2 cups half and half
- 2 Tbsp molasses
- 2 Tbsp confectioner's sugar
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- Whisk the eggs well, and add the half and half, molasses, sugar, and spices.
- Soak each slice of bread for about 30 seconds per side, and cook in a buttered pan or griddle until golden browned on each side. Keep the heat on medium so that the bread has a chance to cook through before it gets too browned on the outside.
Don’t forget to pin this Gingerbread French Toast!