For the Gingerbread French Toast:

• 3 large Nellie’s Free Range Eggs
• 1 tablespoon sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 1 tablespoon molasses
• 2 tablespoons Nellie’s Free Range Unsalted Butter, melted
• 1 cup milk
• 8 slices sandwich bread (see notes)
• Confectioners' sugar, for serving, optional
• Maple syrup, for serving, optional

To make the gingerbread French toast:

• Position rack in the upper third of your oven and preheat to 375F.
• Generously spray the bottom and sides of an 18" x 13" baking sheet with nonstick spray and set aside.
• In a medium bowl, whisk eggs, sugar, cinnamon, ginger, allspice, nutmeg, salt, vanilla extract, and molasses. Add butter and milk, mixing until fully combined.
• Carefully pour the egg mixture into the sheet pan.
• Place bread slices on top to soak up the egg, then flip each piece over in the order of how you placed the bread for even soaking.
• Transfer baking sheet to the prepared oven and bake for 10 minutes. Remove from oven and flip the French toasts, then bake for an additional 9 minutes or until the top is nicely browned—this can happen quickly, so keep a close watch!
• Remove from oven and dust eash slice with confectioners' sugar. Drizzle with maple syrup and enjoy!

Nellie's Notes:

We suggest using thick slices of brioche or soft white bread for fluffy French toasts.

This gingerbread French toast is freezer friendly! Simply store any leftover slices in an airtight container in the freezer until ready to use. To reheat, bake in a single layer in a 350F oven or air fryer for 3 minutes. Alternatively, reheat French toasts in the microwave for 30 second intervals until hot.