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Gingerbread French Toast Casserole

Gingerbread French toast casserole bakes challah or brioche in a spiced molasses custard beneath a buttery crumb topping. Chill it ahead, then bake until golden and set in the center.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling and resting 4 hours 10 minutes
Total Time 5 hours 30 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • Nonstick cooking spray
  • 1 lb challah or brioche day-old, cut into 1-inch cubes
  • 8 eggs large
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 0.33 cup molasses unsulphured
  • 0.33 cup light brown sugar packed
  • 2 tsp vanilla extract
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
For the topping
  • 0.5 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 4 tbsp unsalted butter cold, cut into small pieces

Equipment

  • 1 9x13-inch baking dish

Method
 

Assemble the casserole
  1. Coat a 9x13-inch baking dish with nonstick cooking spray.
  2. Arrange the bread cubes in an even layer in the dish.
  3. In a large bowl, whisk the eggs, milk, cream, molasses, brown sugar, vanilla, ginger, cinnamon, cloves, and salt until smooth.
  4. Pour the egg mixture evenly over the bread.
  5. Press the cubes gently to help them absorb the liquid.
  6. Cover and refrigerate for at least 4 hours or up to 12 hours.
Make the topping and bake
  1. When ready to bake, preheat the oven to 350°F.
  2. Stir the flour and granulated sugar together.
  3. Work in the butter with your fingertips until the mixture forms coarse crumbs.
  4. Uncover the casserole and scatter the topping evenly over it.
  5. Bake for 50 to 60 minutes, loosely covering with foil if it browns too quickly, until golden and set in the center at 160°F.
  6. Let the casserole rest for 10 minutes before serving.

Notes

For best texture, use day-old bread so it absorbs the custard well. Store covered in the refrigerator for up to 3 days; freeze leftovers for up to 2 months. For a dairy-free variation, use unsweetened plant milk, plant-based cream, and vegan butter.