This recipe is fantastic for a no fuss brunch over the holidays. You put it together the night before and then just pop it in the oven in the morning. It’s simple to make but provides a beautiful festive brunch for special occasions.  You’ll have lovely pieces of French toast that are crisp on the edges and soft in the centers.

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    1.5 loaves of French bread (day old is best)
    3 eggs
    ½ cup whipping cream (milk will work too)
    ¼ cup molasses
    2 tbsp honey
    1 tsp cinnamon
    1 tsp ground ginger
    1 tsp nutmeg
    ½ tsp ground cloves
    ¼ tsp salt (to taste)
    ¼ cup unsalted butter, melted
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    ½ cup cream cheese softened
    ¼ cup maple syrup
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  • Directions
    • 1
      Slice bread into 1 ½” slices.  Mix all but the drizzle ingredients into a medium size bowl and whisk until combined well.  Pour into the baking pan. Dip each piece of bread into the mixture to coat both sides well and arrange in the pan. I fit 12 pieces of bread into our pan in two layered rows of five and tucked the last two pieces into the side. Cover with foil and refrigerate over night.
    • 2
      In the morning place your pan on the counter and pre-heat the oven to 350F. Flip each piece into any remaining liquid in the bottom of the pan to moisten any dry areas. When the oven is hot, remove the foil and bake uncovered for 30 min until the tops of the bread start to brown.  While the toast bakes, make your drizzle. Add the cream cheese and syrup to a microwave safe medium size bowl. Microwave for 30 seconds and then beat it with a hand mixer until smooth. If your sauce is lumpy, microwave for another 20 seconds and beat again. Serve with fruit, bacon or both.
    • 1
      You can make the drizzle the night before and just warm in the microwave before serving, or forgo it all together and use plain maple syrup over the top.


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