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a serving of small batch gingerbread french toast bake on a white plate topped with whipped cream, cranberries and maple syrup

Gingerbread French Toast Bake

A healthy Gingerbread French Toast Bake made with whole wheat bread, warm gingerbread spices and naturally sweetened with pure maple syrup.

Category Breakfast
Cuisine American
Keyword French toast bake, french toast casserole, gingerbread french toast, healthy gingerbread french toast, overnight gingerbread french toast
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serves 2 people
Author Amanda | Naturally Sweet Kitchen


French Toast:

  • 180 g whole wheat baguette, slightly stale
  • 3 large eggs
  • 3 tbsp pure maple syrup
  • 1 tbsp molasses
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ¼ tsp ground allspice
  • 80 ml milk

Topping (Optional):

  • ½ tbsp raw cane sugar
  • tsp ground cinnamon
  • tsp ground ginger


  1. Cut the bread into 2 ½ cm (1 inch) chunks and place in a greased 450g (1 lb) loaf tin. Set aside.
  2. In a measuring cup or small bowl, whisk together the eggs, maple syrup, molasses, vanilla, and spices until well combined. Pour in the milk and whisk it into the egg mixture.
  3. Pour the custard evenly over and around the bread. Gently press the bread into the custard, making sure to drench the top crusts.
  4. Cover the tin tightly with foil and refrigerate overnight.
  5. The following morning, preheat the oven to 190°C (375ºF) and remove the tin from the fridge.
  6. Mix together the optional topping of raw sugar and chai spice and sprinkle evenly over the bread.
  7. Once the oven has heated, remove the aluminum foil and bake the French toast for 23-25 minutes. Remove the bake from the oven and place on a wire rack to cool for 10 minutes before serving with whipped cream, fresh fruit, and pure maple syrup.


Leftovers can be kept sealed in portioned packets of aluminum foil in the fridge for up to 3 days. To reheat, simply toss the packet into a preheated oven for 10-15 minutes.