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Baked Gingerbread Pecan French Toast

Easy overnight baked gingerbread pecan french toast made with gingerbread coffee. The perfect make-ahead breakfast recipe!
Prep Time15 minutes
Cook Time40 minutes
Inactive Time8 hours
Total Time8 hours 55 minutes
Course: Breakfast
Cuisine: American
Calories: 516kcal

Ingredients

  • 1 loaf hearty white bread sliced
  • 5 eggs
  • 1 cup whole milk
  • 1 cup brewed gingerbread coffee see note if you don't have gingerbread coffee on hand
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 cup chopped pecans
  • 2 tablespoons brown sugar

Instructions

  • Butter a baking dish generously. Let sit while you gather the rest of your ingredients.
  • In a large bowl, whisk together the eggs, milk, coffee, vanilla and spices.
  • Arrange the bread in the baking dish in a staggered (staircase-like) manner.
  • Pour the liquid over the top of the bread, fully coating each piece.
  • Cover with plastic wrap and refrigerate overnight.
  • In the morning, preheat the oven to 350 degrees.
  • Take the plastic wrap off the baking dish and spoon whatever liquid has not been absorbed over the tops of the bread.
  • Sprinkle the nuts and brown sugar on top and bake for 35-40 minutes until the liquid is cooked and the tops of the bread are starting to turn golden brown. You can broil for 1-2 minutes at the end for an even more toasted look.
  • Remove from the oven, garnish with powdered sugar if desired and serve warm with maple syrup and butter.
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Notes

If you don't have gingerbread coffee, you can add cinnamon and ground ginger to regular coffee grounds before brewing for the same effect.

Nutrition

Serving: 3slices | Calories: 516kcal