Few scents evoke holiday memories like the smell of fresh-baked gingerbread. But, in the midst of hectic holiday schedules, it can be hard to find the time to give cookie decorating the attention it deserves. Fortunately, this holiday gingerbread french toast casserole offers the best of both worlds. Your family will get the chance to indulge in a decadent, seasonal breakfast and only you will know that it can be thrown together in just a few minutes.

Holiday Gingerbread French Toast Casserole

Image via: Pinterest

Ingredients:

1 loaf cinnamon bread

8 eggs

3 cups milk

3 tablespoons brown sugar

2 tablespoons molasses

1 teaspoon cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon ground nutmeg   

1 stick butter

2 tablespoons maple syrup

Image Via: Fave Thing

Preparation:

1. Cut the loaf of bread into bite-sized cubes. Set aside for later. If possible, use slightly stale bread. It will soak up the egg mixture better and retain more flavor.
2. Crack the eggs into a large bowl. Add in the milk, brown sugar, molasses, cinnamon, ginger, cloves, and nutmeg. Wisk everything until it is thoroughly combined.
3. Pour the egg mixture over the bread cubes and toss until they are well coated. It should sit for at least half an hour up to overnight.
4. When ready to bake, preheat oven to 350 degrees.
5. Transfer the bread cubes into a grease baking pan and bake for 45 minutes to an hour or until the custard is fully set.
6. Pull the casserole out of the oven and allow it to cool for about ten minutes.
7. While the french toast is baking, leave the butter out to soften.
8. When the butter becomes malleable, mash it together with the maple syrup until they become fully incorporated. Allow it to chill in the refrigerator until you are ready to eat.
9. Serve portions of the casserole warm with pats of the maple butter and drizzles of maple syrup.

 Image Via: Baked Perfection

Gingerbread offers a sweet and slightly spicy flavor profile that everyone loves. Since this recipe is incredibly simple to double, consider serving this Holiday Gingerbread French Toast Casserole as the centerpiece of your holiday brunch. Or, just making a double batch to keep in the freezer for your next lazy Saturday morning.

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When it comes to food, healthy and decadent put together sound like an oxymoron. But healthy calories, creatively whipped together can be an indulgent, healthy treat for the whole family, especially in a delicious french toast recipe. I prefer using fresh, seasonal fruits and vegetable rather than canned, frozen ones whenever possible. Fresh is always the healthier option, organic is even better. Sink your teeth into this indulgent apple french toast with cranberries and pecans from the Food Network, perfect for fall.

Fall Apple French Toast with Cranberries and Pecans

Image via: Food Network

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Ingredients

French toast:

4 eggs

1 cup whole milk

1 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

1/2 loaf challah bread, cut into 1 inch-thick slices

1/2 stick unsalted butter, cut into small cubes

1 cup light brown sugar, plus more for sprinkling, divided

4 Granny Smith apples

1/4 cup heavy cream

1/2 cup pecans

1/2 cup dried cranberries

Confectioners’ sugar, garnish, optional

Image via: Gozamos

Directions

Preheat oven to 350 degrees F.

1. In a flat dish, crack eggs and add milk, vanilla extract and cinnamon. Whisk until well combined then lay challah slices in mixture to coat and absorb it all, turning occasionally.

2. Set a 10-inch skillet, seasoned cast iron if you have, over medium heat. Add the butter and 1 cup sugar and cook, stirring constantly, until the sugar has melted and caramelized, about 8 minutes.

3. While the sugar is melting, peel apples, core and cut into halves. Remove from heat and gently whisk in the heavy cream. Sprinkle in the pecans, dried cranberries and gently press in the apple halves so there is a flat surface.

4. Lay soaked slices of challah over the top so it is completely covered – you should be able to arrange the large slices and small slices so there are no gaps. Sprinkle the top with some brown sugar and place into the preheated oven.

5. Bake in the middle of the oven for 40 to 45 minutes until the top is golden and puffy.

6. When done, allow to cool for 2 to 3 minutes then invert onto a large plate. Dust with confectioners’ sugar, if desired, and serve.

Chef’s Note: FYI – if your cast iron skillet is not seasoned, the cranberries will react with the skillet and turn black.

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Happy Father’s Day to all of the Father figures from the past, present and future. Enjoy your day with loved ones and celebrate with a delicious brunch. My late father enjoyed breakfast and it was always an event to enjoy a family sit-down dinner with my Dad. Today’s maple sausage breakfast quesadillas are just the right amount of maple sausage, eggs, and cheese to celebrate Dad and all of his glory!

Enjoy!

 Maple Sausage Breakfast Quesadillas 

Image via: Eezy Recipes 

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Ingredients

Makes 6 servings

1/2 cup Maple Roll Sausage
2 (10 inch) flour tortillas
2 cups Monterey Jack cheese, shredded
2 large eggs, scrambled
1/4 cup green onions, diced
1/4 cup tomatoes, diced
guacamole
sour cream
salsa

Image via: Indulgy

Directions

1. Crumble and cook sausage until brown; drain and set aside. Place one flour tortilla in heated 12-inch skillet. Evenly sprinkle cheese over the top of tortilla; place scrambled eggs on top of cheese on one tortilla.

2.Evenly distribute the cooked sausage over the eggs. Allow cheese to melt. Top with diced tomatoes and green onions. Place second flour tortilla on top.

3. Remove from skillet; cut into six equal wedges. Serve with guacamole, sour cream and salsa.

Refrigerate leftovers.

For more breakfast recipes on Stagetecture, click here.