Recipe: Gingerbread French Toast

It feels a bit cliche, but I find myself sitting here in awe- how is it the end of December already? I have this pattern of getting so excited for this season between Thanksgiving and New Years…only to somehow wake up and feel like it zoomed right by. In my little corner of the world, the past few months have been a bit heavy. I typically love decorating the house with freshly dried oranges and cranberry garland, and I couldn’t wait to put up lights outside in our first home. Rather than the “holy jolly” vibes I thought these moments would bring, I sit here today a rather weary person pondering “what’s next on the to-do list, and when will I get it done”?

I’m reminded writing this how important listening to ourselves, our bodies, and what we need truly is. For some, maybe you’re needing the joy of gathering, of being on the go. For others like me, maybe you’re more in a state of needing rest. I wonder how as we enter the next two weeks, we might be able to listen to ourselves, put the unnecessary or unhelpful traditions or to-do’s aside, and choose to do what feels good?

No matter if you’re needing restoration and warmth, or a festive gathering with friends, this Gingerbread French Toast recipe may be a welcome companion. I baked these cardamom gingerbread cookies from Better Homes and Gardens to share with friends and neighbors, and love the combination of some of my favorite spices. My mind started running with these warming flavors paired with Challah bread, the sweet & salty flavors of maple, brown sugar and sea salt, and the bright sweetness of a cream cheese glaze. Whether warmth for you or warmth for a brunch gathering, this toast gives a little of what we might be looking for.

Gingerbread French Toast

Ingredients:

Butter-

  • 1 stick (1/2 cup) unsalted butter

  • 1 Tablespoons dark brown sugar

  • 2 pinches of sea salt

  • 4 tablespoons maple syrup

Glaze-

  • 5 ounces cream cheese- room temp

  • 1/4 cup whole milk

  • 1/2 cup powdered sugar

Toast-

  • 1 1/2 cup whole milk

  • 4 eggs

  • 2 tablespoons molasses

  • 1 tsp cinnamon

  • 1 tsp ground ginger

  • 1/2 tsp cardamom

  • 1 tsp vanilla

  • 1/2 tsp orange extract

  • Challah bread loaf- As Ina would say- store bought works great. If you’re feeling like you want to make your own, Ina has a great recipe.

  • a touch of butter to coat your pan

Steps:

  1. Heat the stick of butter in a pan over med/low-low heat. Let cook until butter is a mid/deep yellow in color and smells like caramel. This will take about 10 min. Put the butter in the fridge to return it to a soft butter consistency (can pop in the freezer too if you’re wanting to speed the process along).

  2. Meanwhile, prepare the glaze. Whip the room temp cream cheese with the whisk attachment of a mixer until wispy. Add the milk and powdered sugar until a glaze forms. You’ll want it to hold it’s shape, so thicker is better. Modify the amount of powdered sugar or milk to achieve desired thickness and flavor. (If too sweet- add a touch more of cream cheese to really get that flavor). Put in a separate bowl and set aside.

  3. Once butter is a soft yet solid consistency, remove it from the refrigerator, put in the mixer, and whisk until light and whipped. Note- you don’t want the butter to be too cold in order for this to work well- if it got overly solid in the refrigerator, not to worry- just let it come to room temp a bit before doing this step.

  4. Add the maple syrup, and whisk to combine.

  5. Add in the dark brown sugar and salt, and whisk until just combined. Using a spatula, scoop the butter into a small dish or bowl, and refrigerate until ready to use.

  6. Now it’s time to prepare the toast! Slice the Challah into your desired thickness for the toast. In a bowl large enough to fit your bread slices without overflowing, add your milk and eggs. Whisk with a fork until a solid color throughout. Add in the molasses and whisk to combine.

  7. Next, add your cinnamon, ginger, cardamom, vanilla, and orange zest, whisk to incorporate.

  8. Heat your pan over medium heat with a dash of butter to coat the bottom of the pan and prevent burning.

  9. Once you can feel the heat rising from the pan with your arm outstretched at about shoulder level, hand over the center of the pan, you’re ready. Moving one slice at a time, quickly dunk a slice in the bowl to have the liquid cover the bread, then flip over, allowing the spices to get on both sides. Be mindful that it’s just a quick dunk, as you don’t want the bread to become over-saturated.

  10. Add to the pan and cook, flipping sides occasionally, until lightly browned and liquid cooked. You can add as many slices at a time that your pan will fit. Transfer to a plate once finished cooking, and repeat until all slices have been cooked.

  11. Top with a small scoop of butter, and a simple drizzle of the cream cheese glaze- a little bit of these goes a long way! Keeping this element light allows you to still get the warm flavors of the bread itself, while getting the touches of the sugar, salt, and bright cream.

Now all of this writing is making me hungry! I’m about to go grab my leftover slices to warm up for breakfast. I hope you have a warm end to this season. I hope there is warmth and connection, however you may need it, and perhaps even if we aren’t dining together, this recipe can be a little bit of warmth from my kitchen to yours.

Tay

CookingTayler Dudenrecipes, citrus, culinary therapyComment