Gingerbread French Toast Bake

Delicious homemade gingerbread cookie in a festive mug with Christmas-themed decorations.

Gingerbread French Toast Bake

This holiday-inspired gingerbread French toast combines the gingerbread spices of ginger, cinnamon, allspice and cloves mixed in with yoghurt and extra protein to give this breakfast a boost. It's cooked in the air fryer to give the outside a crisp while keeping the inside of the French toast bites soft. Alternatively, multiply the recipe and serve it up for the whole family.

note - ingredients can be approximate

5 from 1 vote

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Prep Time 10

Cook Time 15

Resting Time 10

Total Time 35

Course Breakfast

Cuisine American

Servings

Calories 476 kcal

Ingredients

50 g (2 oz) bread roll, approx.1, see note 1
15 g (1 tablespoon) brown sugar
30 g (2 tablespoon) protein, optional (see note 2)
20 g (1 tablespoon) Greek yoghurt
1 egg
60 ml (¼ cups) milk, see note 3
8 g (1 tablespoon) cinnamon, see note 4
3 g (1 teaspoon) ginger, see note 4
3 g (1 teaspoon) allspice, see note 4
3 g (1 teaspoon) cloves, see note 4

Instructions

Prepare

Whisk the 1 egg, 15 g (1 tablespoon) brown sugar, 30 g (2 tablespoon) protein, 20 g (1 tablespoon) Greek yoghurt , 60 ml (¼ cups) milk, 8 g (1 tablespoon) cinnamon, 3 g (1 teaspoon) ginger, 3 g (1 teaspoon) allspice, 3 g (1 teaspoon) cloves in a bowl until combined.
Tear the 50 g (2 oz) bread roll into bite-sized pieces and toss them in the batter until evenly coated. Let soak for at least 10 minutes.
For deeper flavour, let the bread soak in the batter for a few hours or overnight.
Grease a ramekin and transfer the soaked bread pieces, pressing them gently to keep them compact.

Bake

Air Fryer: Preheat to 180°C (350°F) and bake for 15 minutes, or until golden on top and set in the centre (a skewer should come out mostly clean).
Oven: For single serves, bake at 180°C (350°F) for 20 minutes. Larger batches may require additional time to ensure the bake is fully set.
Let cool slightly before serving warm with toppings like maple syrup, yoghurt, or powdered sugar.

Video

Notes

Note 1 - Bread type

Brioche, challah, or slightly stale bread rolls are ideal for making gingerbread French toast. These bread types soak up the batter without becoming overly soggy, ensuring a soft and fluffy texture with a perfectly crisp edge.

Note 2 - Protein

If using protein, I recommend a non-whey based type (e.g. vegan) as it won't impact the taste/texture as much under heat. Use a vanilla, neutral, caramel or cinnamon for best flavour.

Note 3 - Milk

Substitute plant-based milk if preferred. Nutrition information based off cow's milk.

Note 4 - Gingerbread spices

Adjust to suit your preference. If you like cinnamon - add more cinnamon etc. Have a quick taste of the batter if desired before cooking.

Storing

Before baking. You can store before baking in the fridge for up to 3 days, covered in the container you'll bake in.

After baking. Store for up to 3 days (any longer and it'll lose it's integrity).

Reheating

Air Fryer / Oven. Reheat 180°C (350°F) for 5-10 minutes until heated through.

Microwave. Reheat on 1 minute intervals until heated through (approx. 2 minutes). You may lose some of the crispiness.

Nutrition

Calories: 476kcalCarbohydrates: 56gProtein: 41gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 245mgSodium: 393mgPotassium: 428mgFiber: 7gSugar: 24gVitamin A: 510IUVitamin C: 2mgCalcium: 421mgIron: 6mg

Keyword Breakfast meal prep, Breakfast recipe, christmas breakfast, Christmas recipe, gingerbread french toast, Gingerbread recipe

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