Gingerbread Custard Brioche French Toast

Gingerbread Custard Brioche French Toast

Originally published in 425 Magazine.

2 methods: stovetop and overnight

Serves 6
Prep time 15 minutes
Cook time 20 minutes (stovetop)

Overnight method

Prep time 15 minutes
Inactive time: overnight
Bake time 30-45 minutes

1 3/4 cups heavy cream
3 eggs
1/2 cup dark brown sugar
2 tsp. vanilla extract
3/4 tsp. ground cinnamon
1/4 cup dark molasses
1/2 orange zest
1/4 tsp. ground ginger (optional)
1/4 tsp. ground cloves (optional)
Pinch of ground nutmeg (optional)
1/2 tsp. kosher salt
1/2 cup butter for frying the bread
1 14 oz. or 16 oz. loaf of brioche, sliced into 12 equal pieces (a loaf of squishy white bread works great as well)

Buttermilk syrup

2 cups maple syrup
1 cup full fat buttermilk
Pinch of salt

Garnishes (optional)

1 1/2 cups crushed ginger snap cookies
2 cups prepared fresh whipped cream

To prepare on the stove top, mix custard ingredients and set aside. Preheat a large skillet over medium heat and melt 1 tsp. of butter per slice of toast in your pan. This feels like a lot of butter, but it ensures a crisp, golden exterior. Dunk each slice of bread into custard 3-4 seconds. Place dipped bread into the hot skillet and fry on each side about 2 minutes or until bread is golden brown on both sides. Three slices fit nicely in a 12-inch skillet.

To prepare in the oven, layer bread in a generously buttered 9 by 13 baking dish. Pour custard over top and dot the top with butter. Cover with plastic wrap and refrigerate overnight. Bake 30-45 minutes in a preheated 350°F oven. Scoop and serve with warmed buttermilk syrup, whipped cream, and crushed cookies.

Mix the ingredients together for the buttermilk syrup in a medium-sized sauce pan. Heat over medium heat until syrup is warmed but not simmering or boiling. Pour warm syrup over top of the toasts and top with whipped cream (optional) and crushed ginger snap cookies (optional).