Overnight Gingerbread French Toast

Christmas morning is “next-level” chaos at our house and that’s why I love anything that can be made the night before! This Overnight Gingerbread French Toast Bake with Warm Cinnamon Syrup surely does the trick!

Gingerbread French Toast with Cinnamon Syrup served in a large casserole dish


Cut this French toast bake into generous wedges and served with a orange flavored cinnamon syrup with plump raisins, it’s the perfect decadent treat for Christmas morning.

A slice of Gingerbread French Toast with Cinnamon Syrup on a plate

The night before just mix the batter and dip the bread (you can use brioche, Challah, really any dense egg bread will do!)

Soaking bread for a Gingerbread French Toast with Cinnamon Syrup casserole

Line up the bread vertically, against your casserole dish, cover and refrigerate overnight! This will allow all that batter to soak into the bread and create a nice “bread pudding like” consistency once baked.

Arranging bread in casserole dish for a Gingerbread French Toast with Cinnamon Syrup Casserole

The Cinnamon Syrup can also be prepped ahead of time.

Cinnamon Syrup in a gravy boat for a Gingerbread French Toast Casserole

In fact, the flavors become more pronounced if you let them all marry in the fridge overnight. Then all you have to do is heat and serve!

Cinnamon Syrup steeping in bowl for a Gingerbread French Toast Casserole

I love to use my Basket Lady basket cozy to serve this French toast bake in because it makes it easier to serve oven-to-table (this link goes to Amazon where I am compensated on products sold with no cost to the consumer) 

Gingerbread French Toast Casserole served in a basket





Gingerbread French Toast with Cinnamon Syrup

Overnight Gingerbread French Toast

Yield: Serves 12-14
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes

Learn how to make a wonderful Overnight Gingerbread French Toast casserole for Christmas Morning Breakfast. A great holiday breakfast recipe!


French Toast:

  • 1 ½ loaves of Challah bread or brioche bread
  • 12 eggs
  • 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


  1. Spray a 13 x 9 Pyrex casserole dish well with baking spray, set aside.
  2. 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.
  3. Slice Challah bread down the middle, vertically, then cut across horizontally, to create manageable slices.
  4. 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.
  5. 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.
  6. 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.
  7. Once French toast is done, allow to cool slightly, dust with the powdered sugar and place the dish in your basket cozy.
  8. Bring to the table with the gravy boat, cut into squares and top with the orange raisin syrup.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 147Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 203mgSodium: 117mgCarbohydrates: 11gFiber: 1gSugar: 2gProtein: 8g
Brownie cake scooped into a mug with ice cream

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