White Chocolate Cranberry Gingerbread French Toast

Holidays in every single bite with this White Chocolate Cranberry Gingerbread French Toast.

Any excuse I can have to eat dessert for breakfast is one I will make time and time again. This breakfast is reminiscent of a certain “bliss” bar, but healthier and tastier. It’s like a Christmas Party in your mouth.

I love the savoury gingerbread flavours paired with the tart cranberries and sweet white chocolate shavings. It makes for a festive and fun dish. This dish is ideal for group brunches (hello Christmas or Boxing Day morning!) or even made for a family of four and eating over the course of 2 days. It would be a great way to kick off the festive season.

This dish is an overnight soaker. The bread soaks up all the custard to be baked into the most perfect textured French Toast ever. This also means that all you have to do for breakfast is throw it in the oven. Score right?

If you’re in a rush don’t have time to let the bread dry out, you can use fresh bread cubes, however, I’d only soak them for 1-2 hours in the fridge before baking.

Be sure to tag #MyKitchenLove if you make this recipe, I’d love to see any creations!

* The photos from this post were updated November 2017.

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gingerbread French Toast with Cranberries and White Chocolate

Prep Time

15 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 25 mins

 

Holidays in every single bite with this White Chocolate Cranberry Gingerbread French Toast.

Course: Baking

Servings: 6 -8

Author: Samantha

Ingredients

• 1 large loaf French bread cut into 1" cubes
• 1 cup whipping cream
• 2 cups whole milk
• 4 eggs
• pinch of salt
• 1 tsp vanilla
• 1 1/2 tsp cinnamon
• 1 tsp dried ground ginger
• 1 tsp all spice
• 1 tsp dried nutmeg
• 1/4-1/2 tsp ground cloves optional
• 1 cup dried cranberries
• 1/2 oz white chocolate shavings created by using a vegetable along the edges

Instructions

1. Let bread cubes side out all day or overnight to dry out. You can cover loosely with plastic wrap.
2. Once bread is dry, in a large bowl whisk together whipping cream, milk, eggs, salt, vanilla, cinnamon, ginger, all spice, nutmeg, and cloves. Add bread pieces and cranberries, and toss to well coat. Place in a greased 13" x 9" casserole dish, cover with plastic wrap and place in fridge. Chill for 4 to 24 hours allowing the bread to soak up custard.
3. Preheat oven to 375° F. Cover dish with foil and bake for 35-40 minutes until heated through.
4. Remove foil and bake for 25-30 minutes more until top has slightly browned.
5. Remove from oven and top with white chocolate shavings.
6. Serve with maple syrup.