Gingerbread is one of the few redeeming qualities of the holiday season. If you ask me, that, candy canes, and eggnog are the only tolerable things about this time of the year.
Once Fun Month is over, I’m pretty much ready for the next year to start. Granted I no longer have to deal with terrible winter weather anymore, but I’m still not a huge fan of obligatory parties you don’t really want to go to, excessive junk food temptation, and extreme commercialism. I don’t really like shopping, I detest gift giving for no reason (although I do like wrapping gifts, so there’s another thing to add to the “pro” column), and non-daylight savings time is my mortal enemy. I guess you can say I’m kind of a grinch.
Despite my holiday disdain, I realize that this time of year is inevitable, and I always try to make the best of it.
I’m going to kick of the season of fat pants with this gingerbread french toast casserole. I like regular french toast although I never eat it other than during the holidays, but when it’s made out of gingerbread, I insanely, lovingly, adore it! I’m not sure where my love of all things ginger came from, but I’m gonna go out on a limb and say that it is my favorite spice.
This delicious overnight casserole begins with a fluffy, buttery loaf of gingerbread brioche. Sure it takes a bit of time to bake your own bread, but that’s just another thing that makes the holidays “special”……extra effort cooking. You just gotta own it.
I’m seriously considering a campaign to make gingerbread a year-round food. It’s so delicious it deserves its place among summer favorites like popsicles and burgers right? Ok, maybe not. I guess I’ll just enjoy it while I can, and hopefully serving after serving of this gingerbread french toast casserole will keep my mind off all the other things I’m not loving this season.
- One loaf gingerbread brioche
- 8 whole eggs
- 2 cups whole milk
- ½ cup heavy whipping cream
- ½ cup Sugar
- 2 Tablespoons Vanilla Extract
- 1 Tablespoon ground ginger
- ½ cup all-purpose flour
- ½ cup firmly packed brown sugar
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 1 stick (1/2 cup) butter, cut in pieces
- Grease a 9X13 casserole dish.
- Cut brioche into 1 inch cubes and heap into prepared dish.
- Whisk together eggs, milk, cream, sugar, vanilla and ground ginger. Pour evenly over bread.
- Cover and store in fridge for several hours or overnight.
- Preheat oven to 350 degrees.
- In a small bowl, combine ½ cup flour, ½ cup brown sugar, 1 tsp cinnamon and salt. Cut butter into flour mixture until crumbly.
- Remove casserole from the fridge. Sprinkle brown sugar topping over the casserole.
- Bake for 45 minutes until golden brown.