12.1.17 Gingerbread French Toast Casserole - WFSB 3 Connecticut

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12.1.17 Gingerbread French Toast Casserole

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From Jocelyn Ruggiero of FoodieFatale.com


Unsalted butter (for pan)

1 loaf challah bread, cut into 1-inch cubes

6 large eggs

1 1/4 cup heavy cream

1 cup whole milk

1/2 cup apple cider

1/4 cup granulated sugar

1 tsp vanilla extract

1/4 cup molasses

1 tsp ground ginger

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp teaspoon ground cloves

1 tbs butter

½ cup chopped walnuts

3 tbs maple syrup

2 apples, peeled and thinly sliced

Juice of 1/2 lemon

1/2 cup light brown sugar


The night before:

                Butter a 9x13 in baking dish and layer the challah in the dish.

                In a large bowl, whisk eggs, heavy cream, milk, cider, sugar, vanilla, molasses, ginger, cinnamon, nutmeg and cloves.

                Pour evenly into the casserole dish

                Press flat with a spatula

                Cover and refrigerate overnight.

The day of:

                Preheat oven to 350 degrees

                Place butter in a skillet over medium high heat

                When melted, add walnuts and coat well

                Add maple syrup

                Stirring frequently, cook until liquid is mostly reduced, approximately 4-5 minutes

                Spread on a dish to dry

                Dip apple slices in lemon juice,  brown sugar, then arrange in a single layer on top of challah

                Sprinkle walnuts evenly over the top

                Bake at 350°F. for 45 minutes

Cut into individual servings and serve with butter and warm maple syrup