Pinecrest Bed & Breakfast in Asheville serves up an indulgent homemade breakfast every morning to our guests. We like to embrace the seasons in our offerings and this Gingerbread French Toast evokes the flavors of the Christmas holidays. The bread is soaked in the custard overnight then griddled in the morning which makes your morning a breeze. We often serve this with sausage and eggs on the side to make a composed breakfast plate.
Ingredients
12 slices brioche bread
4 eggs
1 c. heavy cream
1 c. half-n-half
¼ c. molasses
1 t. cinnamon
1 t. ginger
1 t. allspice
½ t. nutmeg
½ t. cloves
3 T. butter, for the griddle
Toasted pecans, for serving
Real maple syrup, for serving
Directions
Preparation the day before serving: preheat the oven to 225. Put sliced brioche on a sheet pan. Bake for 40 minutes, flipping halfway through to dry out the bread. Let cool on the sheet pan.
Meanwhile, whisk eggs until beaten. Add cream, half-n-half, and spices and whisk to combine. Pour over the sliced bread, turning each slice several times to be sure all are thoroughly coated. Cover with foil and refrigerate overnight.
In the morning, preheat the oven to 200. Place a cooling rack on a sheet pan. Preheat the griddle to 350. Add half the butter to the griddle. When melted, add 6 slices of the brioche. Cook about 4 minutes until golden brown then flip to cook on the second side for another 4 minutes. Place finished French toast on the prepared tray and hold it in a 200-degree oven while cooking the other 6 slices.
To serve, cut each slice of brioche in half diagonally. Plate 3 half-slices, sprinkle with a few toasted pecans and serve with maple syrup on the side.
Book Your Stay
Make this recipe for your holidays at home or let us do the cooking for you when you book direct at our Asheville B&B. Located in the heart of the Montford historic district, make Pinecrest your home away from home when you need a getaway!