Ginger Bread French Toast Bake

When it comes to hosting- especially during the holidays when the house is full, the kids are excited and everyone wants breakfast at the same time- this overnight Cinnamon French Toast Bake is my secret weapon. I mix everything together the night before, pop it in the fridge, and in the morning it goes straight into the oven while I am enjoying my coffee, resting by the fire or resetting the house. It takes so much pressure off of hosting because breakfast basically makes itself, and it feels warm, cozy and special without adding chaos to an already busy day.

Quick Ingredient Preview

• organic thick sliced French bread
• organic eggs
• organic milk
• organic heavy cream
• organic cinnamon
• organic vanilla
• organic ground ginger
• organic nutmeg
• organic sugar
• organic Greek yogurt
• organic butter
• organic old fashioned oats
• all-purpose einkorn flour
• pink Himalayan salt

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Print Recipe

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Ginger Bread French Toast Bake

Prep Time15 minutes mins

Cook Time45 minutes mins

8 hours hrs

Total Time9 hours hrs

Course: Breakfast, brunch

Cuisine: American

Keyword: baked french toast, easy breakfast, ginger bread, holiday breakfast

Servings: 12

Equipment

• 1 8x8 baking dish

Ingredients

• 12 oz French bread Sliced thick and cut into cubes
• 6 organic eggs
• 1 cup organic milk
• ½ cup organic heavy cream
• 1½ tbsp organic cinnamon
• 1½ tbsp organic vanilla
• ¼ tsp nutmeg
• 1½ tsp organic ground ginger
• ¾ cup organic sugar
• 1 cup organic Greek yogurt

Topping

• ½ cup organic butter
• ½ cup organic brown sugar
• 1 cup organic oats
• 2 tbsp all-purpose einkorn flour
• 1 tsp vanilla
• ¼ tsp pink Himalayan salt

Get Recipe Ingredients

Instructions

• Cut up 12 oz French bread into cubes and place in a large bowl.
• In a bowl, whisk together 6 organic eggs, 1 cup organic milk, ½ cup organic heavy cream, 1½ tbsp organic cinnamon, 1½ tbsp organic vanilla, ¼ tsp nutmeg, 1½ tsp organic ground ginger and ¾ cup organic sugar and 1 cup organic Greek yogurt.
• Pour the egg mixture into the bowl of cubed bread. Stir and let sit.
• In a separate bowl, add in ½ cup organic butter, ½ cup organic brown sugar,1 cup organic oats 2 tbsp all-purpose einkorn flour, 1 tsp vanilla and ¼ tsp pink Himalayan salt. mix together with a pastry cutter until blended.
• Line the 8x8 pan with parchment paper. Pour in the bread mixture. Crumble the oat mixture on top.
• Placefoil over top and in the refrigerator overnight.
• In the morning, preheat the oven to 400℉. Bake with foil on for 30 minutes. Bake and additional 30 minutes with foil off.
• Remove, let sit for 10-15 minutes.

Storage + Freezer Tips

Fridge:

• Store leftovers in an airtight glass container for up to 4 days.
• Reheat in the microwave or air fryer for a crisp top.

Freezer:

• Freeze portions in Stasher bags or Souper Cubes for grab-and-go breakfasts.
• Thaw overnight and reheat at 350°F for 10–15 minutes.

Substitutions & Variations

• Bread: Swap French bread for brioche or challah for extra richness.

• Dairy-free: Use coconut milk + coconut cream and a plant-based yogurt.

• Less sweet: Reduce sugar to ½ cup.

• Add-ins: Chopped pecans, cranberries, or chocolate chips.

• Gluten-free: Use GF bread and oat flour in the topping.

Did you make this?

Tag me — @healthierhomemade.co so I can see your holiday breakfast!