Eggnog Gingerbread French Toast Bake

• Produce

  • 1 3/4 tsp Ginger

• Refrigerated

  • 8 Eggs

• Condiments

  • 3/4 cup Maple syrup
  • 1/2 cup Molasses

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/4 cup Brown sugar
  • 2 1/2 tsp Cinnamon
  • 3/8 tsp Clove
  • 1/8 tsp Salt
  • 1 tbsp Vanilla extract

• Bread & Baked Goods

  • 12 cup French or italian bread, day-old

• Dairy

  • 14 cup Butter

• Beer, Wine & Liquor

  • 3 1/4 cup Eggnog

Found on a-kitchen-addiction.com

Ingredients

• 12 C cubed day old French or Italian bread
• 8 eggs
• 1¾ C eggnog
• ½ C molasses
• ¼ C maple syrup
• 1 tbsp vanilla extract
• 1½ tsp cinnamon
• 1¼ tsp ginger
• ¼ tsp cloves
• ¼ C all-purpose flour
• ¼ C brown sugar
• 14 C butter
• 1 tsp cinnamon
• ½ tsp ginger
• ⅛ tsp cloves
• ⅛ tsp salt
• 1½ C eggnog
• ½ C maple syrup

Directions

• Preheat oven to 350. Spray a 9x13 inch baking dish with non-stick cooking spray.
• Place cubed bread in a large bowl.
• In a separate bowl, whisk together eggs, eggnog, molasses, maple syrup, vanilla extract, cinnamon, ginger, and cloves. Pour over cubed bread and gently stir to combine.
• Pour mixture into prepared baking dish.
• In a small bowl, whisk together brown sugar, flour, cinnamon, ginger, nutmeg, and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the top.
• If baking the next day, cover and store in refrigerator until ready to bake. If baking immediately, bake for 55-65 minutes or until topping browns and center is puffed. (Center will deflate as it cools.)
• Remove from oven and allow to cool for 10 minutes before serving.
• Store leftovers in the refrigerator.
• **While french toast bake is baking, prepare eggnog syrup. Stir together eggnog and maple syrup in a small saucepan. Bring to a simmer over medium heat. Reduce heat to medium-low and let simmer until thickened and reduced by almost half. Remove from heat and serve with warm french toast bake.