Baked Gingerbread Pecan French Toast

Easy overnight baked gingerbread pecan french toast made with gingerbread coffee. The perfect make-ahead breakfast recipe!

Course Breakfast

Keyword breakfast

Prep Time 15 minutes

Cook Time 40 minutes

Rest Time 8 hours

Total Time 8 hours 55 minutes

Servings 4

Calories 516 kcal

Author Gina Matsoukas

1 loaf hearty white bread sliced
5 eggs
1 cup whole milk
1 cup brewed gingerbread coffee see note if you don't have gingerbread coffee on hand
1 teaspoon vanilla extract
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 cup chopped pecans
2 tablespoons brown sugar

Butter a baking dish generously. Let sit while you gather the rest of your ingredients.
In a large bowl, whisk together the eggs, milk, coffee, vanilla and spices.
Arrange the bread in the baking dish in a staggered (staircase-like) manner.
Pour the liquid over the top of the bread, fully coating each piece.
Cover with plastic wrap and refrigerate overnight.
In the morning, preheat the oven to 350 degrees.
Take the plastic wrap off the baking dish and spoon whatever liquid has not been absorbed over the tops of the bread.
Sprinkle the nuts and brown sugar on top and bake for 35-40 minutes until the liquid is cooked and the tops of the bread are starting to turn golden brown. You can broil for 1-2 minutes at the end for an even more toasted look.
Remove from the oven, garnish with powdered sugar if desired and serve warm with maple syrup and butter.

If you don't have gingerbread coffee, you can add cinnamon and ground ginger to regular coffee grounds before brewing for the same effect.

Nutrition Facts

Baked Gingerbread Pecan French Toast

Amount Per Serving (3 slices)

Calories 516 Calories from Fat 351

% Daily Value*

Fat 39g60%

Saturated Fat 6g38%

Cholesterol 211mg70%

Sodium 317mg14%

Potassium 414mg12%

Carbohydrates 64g21%

Fiber 6g25%

Sugar 11g12%

Protein 16g32%

Calcium 192mg19%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.