Name: Gingerbread French Toast Oregon Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 8 slices brioche bread; 4 large eggs; 2 cups half and half; 2 Tbsp molasses; 2 Tbsp confectioner's sugar; 1 tsp ginger; 1/2 tsp cinnamon; 1/2 tsp allspice; 1/2 tsp nutmeg; 1/4 tsp ground cloves

There’s something about the smell of warm spices and molasses that instantly wraps you in comfort — that’s why I adore this Gingerbread French Toast Oregon Recipe. It’s a cozy twist on classic French toast that’s perfect for crisp mornings and sharing with loved ones.

The image shows two thick slices of golden brown French toast stacked on a white plate. The top slice has a pat of melting butter in the center, which is light yellow and creamy. A silver fork is pressing gently into the top slice, causing syrup to glisten and drip down the sides of the toast. The syrup is amber colored and shiny, pooling slightly at the base of the stack. The background surface is a white marbled texture, adding a clean and bright feel to the scene. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gingerbread French Toast Oregon Recipe
Top Tip
How to Serve Gingerbread French Toast Oregon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gingerbread French Toast Oregon Recipe

Why You'll Love This Recipe

This isn’t your everyday French toast—it's like a warm hug from Oregon’s festive kitchens. The molasses and ginger spices give it a rich depth that makes breakfast feel like a special event. Honestly, once I made it, I found myself dreaming up excuses to serve it again soon.

Rich, warm flavors: The combination of ginger, cinnamon, and molasses creates that quintessential gingerbread taste you know and love.
Simple yet impressive: Just a few ingredients come together quickly to create something that looks and tastes like you spent hours on it.
Perfect texture: Using brioche bread means every bite is tender and fluffy with a lightly crisp outside.
Great for company or solo indulgence: Whether it’s a brunch gathering or a quiet weekend morning, this recipe shines.

A stack of three thick slices of French toast sits in the center of a white plate on a white marbled surface. The top slice is golden brown with darker caramelized spots and has a melting square of butter placed in the middle, glistening slightly as it melts. The edges of the toast are slightly crisp and browned. To the left side of the plate, a silver knife and fork rest parallel to each other. The light is bright, showing the texture and moisture on the toast clearly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magical part of this Gingerbread French Toast Oregon Recipe is how each ingredient supports the others — a beautiful balance of sweet, spice, and creaminess. Don’t rush picking out your ingredients; each one shapes the final flavor and texture.

Flat lay of fresh whole brioche bread slices arranged neatly, four large whole brown eggs with clean shells, a small white bowl of creamy half and half, a small white bowl holding dark glossy molasses, a small white bowl filled with fine white confectioner's sugar, a small white bowl with ground ginger powder, a small white bowl of warm cinnamon powder, a small white bowl of allspice, a small white bowl of nutmeg powder, and a small white bowl of ground cloves, all evenly spaced and symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brioche bread: Its soft crumb and buttery richness soak up the custard without falling apart. Fresh brioche works best, but day-old bread is fine—you just might need a few extra seconds soaking.
Large eggs: They provide structure and richness to the custard base, creating that classic French toast custard texture.
Half and half: Adds creaminess without being too heavy; if you want it richer, whole milk cream works, but I prefer half and half for a lighter finish.
Molasses: This is where the gingerbread magic happens—giving it that deep, smoky sweetness you don’t get with brown sugar alone.
Confectioner's sugar: Balances the molasses by adding a light sweetness and smooth texture.
Ginger, cinnamon, allspice, nutmeg, ground cloves: The classic gingerbread spice blend that warms up the flavor profile and smells heavenly as it cooks.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I usually keep this Gingerbread French Toast Oregon Recipe classic, I love to mix things up depending on the season or mood. You’ll find it easy to swap or add your favorite tweaks that make it fit your kitchen and taste buds.

Variation: One time, I swapped brioche for thick-cut sourdough—it added a slight tang and chewier bite that was a fun contrast to the sweet molasses custard.
Dairy alternative: I’ve tried almond milk half-and-half substitutes for a dairy-free version; just make sure it’s creamy enough to cling to the bread.
Extra toppings: Adding toasted pecans or a dollop of whipped cream takes the experience up a notch, especially around the holidays.

Step-by-Step: How I Make Gingerbread French Toast Oregon Recipe

Step 1: Whisk Together the Custard Mixture

I start by cracking the eggs into a bowl and whisking them thoroughly until you don’t see any streaks of yolk or egg white—that ensures an even custard. Next, I stir in the half and half, molasses, confectioner's sugar, and the warm spices. The molasses can be sticky, so I give it a good stir to break up any clumps. The spices fill the kitchen with the most amazing gingerbread aroma—gets me in the cozy mood every time!

Step 2: Preheat Your Cooking Surface

If you have an electric griddle, set it to 375°F—it’s great for cooking multiple slices evenly. Otherwise, a heavy skillet or cast iron pan over medium to medium-high heat will do the trick. I always lightly oil the surface—just enough to prevent sticking, but not so much it fries the bread.

Step 3: Soak and Cook Each Slice

Dip each slice of brioche into the custard for about 10 seconds per side. The goal is to saturate the bread without it falling apart. Then, place the soaked bread on your hot surface. Cook for roughly 2 minutes per side, watching for a golden brown crust. Keep your heat moderate—too hot and the outside browns before the inside cooks through. Patience here pays off with that perfect soft-yet-crisp texture.

Step 4: Serve Immediately

The best enjoyment comes right off the griddle with a pat of butter slowly melting on top and a generous drizzle of pure maple syrup. Trust me, the flavors are happiest warm and fresh!

Top Tip

From my experience, nailing the texture is the key to this Gingerbread French Toast Oregon Recipe feeling like a real treat rather than soggy or burnt. These tips helped me nail it every time I make it.

Perfect soaking time: Ten seconds per side is just enough to saturate brioche without it falling apart; if you use a different bread, adjust accordingly.
Medium heat is your friend: Cooking too hot results in burnt outsides and gooey insides — medium heat ensures even cooking throughout.
Use a heavy skillet or griddle: This helps distribute heat evenly so your French toast browns beautifully without hot spots.
Don’t skip the molasses: It’s the flavor magic stick here. Tried just brown sugar before and it didn’t have the same depth or that classic gingerbread feel.

How to Serve Gingerbread French Toast Oregon Recipe

Gingerbread French Toast - Serving Suggestion

Garnishes

I love topping mine with a pat of butter and a good pour of pure Oregon maple syrup—it’s traditional and absolutely heavenly. For a seasonal touch, a sprinkle of toasted pecans or a few fresh cranberries adds color and crunch, making it feel celebration-ready.

Side Dishes

To round out this recipe, I usually serve alongside some fresh fruit like sliced pears or apples, which complement the spices nicely. A cup of hot coffee or chai tea also feels like the perfect cozy beverage to go with it.

Creative Ways to Present

One time for a holiday brunch, I stacked the French toast slices like a mini cake, layering with whipped cream and drizzled with molasses syrup—a total showstopper! You can also cut the toast into bite-sized cubes and serve with a warm spiced syrup dip for a fun finger-food vibe.

Make Ahead and Storage

Storing Leftovers

Leftover gingerbread French toast keeps well in the fridge wrapped in foil or in an airtight container for up to 2 days. I’ve found the texture stays quite good if you reheat carefully.

Freezing

For freezing, I recommend flash-freezing individual slices on a tray first, then transferring to a freezer bag. That way, you can grab single servings without thawing the whole batch. Frozen, they last for up to a month.

Reheating

Reheat slices in a toaster oven or conventional oven set to 350°F for about 8-10 minutes to regain crispness without drying out. Avoid microwaving if possible as it makes the bread soggy.

Frequently Asked Questions:

Can I make this Gingerbread French Toast Oregon Recipe vegan?

Certainly! To make it vegan, swap the eggs with a flax or chia egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based half and half alternative like canned coconut milk or cashew cream. Just ensure the bread you use is vegan-friendly too.

What’s the best bread to use for this recipe?

Brioche is my top pick for its buttery texture and ability to soak up the custard without falling apart. Challah or a thick-cut white sandwich bread also work well. Avoid breads that are too dense or dry, as they won’t absorb the custard properly.

Can I prepare the custard mixture ahead of time?

Yes! You can prepare the custard mixture a few hours ahead and keep it covered in the fridge. Just give it a good whisk before dipping the bread, as the spices and molasses may settle at the bottom. I don’t recommend making it more than overnight as the eggs might start to change texture.

How do I avoid soggy French toast?

The key is to soak the bread just long enough to absorb the custard without becoming oversaturated—about 10 seconds per side for brioche. Also, cook on medium heat so the outside crisps up before the inside gets mushy. Using a thick, sturdy bread helps maintain structure too.

Final Thoughts

Making this Gingerbread French Toast Oregon Recipe became one of those rituals in my kitchen that signals the start of a cozy day. Whether for holidays or just a sweet weekend treat, it combines simple comfort with a touch of special that feels intentional and indulgent. I’m excited for you to try it — I know you’ll be hooked just like I am!