Gingerbread French Toast

Instructions

1. Start by preparing the brioche bread. Cut the loaf into thick slices, about 1 to 1 1/2 inches thick. Brioche bread is ideal for French toast because it’s soft, buttery, and slightly sweet, which enhances the overall flavor and texture of the dish. If you want extra crispy edges, consider leaving the slices out for a few minutes to dry slightly before dipping them in the batter. This helps the bread absorb the custard without becoming too soggy during cooking.
2. In a large mixing bowl, crack the 4 eggs and whisk them until the yolks and whites are fully combined. The eggs provide the structure for the custard and help the bread soak up the flavorful liquid. Add the 1 cup of milk to the eggs and continue whisking to create a smooth, well-mixed batter.
3. Next, add the maple syrup and molasses to the egg and milk mixture. The maple syrup contributes a light, floral sweetness, while the molasses provides a deep, rich flavor with a hint of caramel. This combination creates the signature « gingerbread » taste in the French toast. Whisk in 1 teaspoon of ground ginger, 1/2 teaspoon of ground cinnamon, and 1/8 teaspoon of ground nutmeg. These spices give the French toast its characteristic warmth and fragrance, evoking the comforting flavors of gingerbread.
4. Preheat a large skillet or griddle over medium heat and add a small pat of butter or a drizzle of oil. You can use a nonstick skillet for easier flipping, but a cast iron skillet will also work well if you prefer to develop a crispy crust. Let the skillet heat up for a couple of minutes before cooking the French toast. The ideal cooking temperature is medium, as too high of a heat can burn the outside before the inside is fully cooked, while too low of a heat can result in soggy French toast.
5. Once the pan is hot, dip each slice of brioche into the custard mixture, making sure to coat both sides evenly. Allow the bread to soak in the batter for about 5 seconds per side. Be sure not to soak it too long, or the bread might become too soggy. As you dip, gently press the bread to ensure the custard is absorbed evenly.
6. Place the soaked slices of bread onto the heated skillet or griddle. Cook each side for about 3-4 minutes, or until golden brown and slightly crisp. The edges of the French toast should be a deep golden color, and when flipped, the underside should be crisp and lightly browned. If you find the toast is browning too quickly, lower the heat slightly to ensure the interior cooks through without burning the outside.
7. Once cooked, remove the French toast from the skillet and place it on a serving plate. You can stack the slices for a beautiful presentation or lay them out individually for a more rustic look. If you’re making a large batch, you can keep the cooked French toast warm by placing it in a low oven (around 200°F or 90°C) while you cook the remaining slices.
   

   Serving Suggestions