Baked Gingerbread Pecan French Toast

Good morning breakfast buddies– Loving this spicy version of French toast.  It’s the kind you make the night before and pop in the oven just before breakfast.  We had it for the first time on Christmas morning– along with the cranberry preserves and  lots of maple syrup–thanks to the Bigarels maple trees! (You’re the best Alfie!!)   So easy on a busy morning.

It’s hot from the oven and a little spicy and lot of sweet. I think you’d like it…

BAKED GINGERBREAD PECAN FRENCH TOAST
1 loaf French bread, sliced
1/4 cup melted butter
3 eggs
1/2 cup milk
1/2 cup maple syrup
1 tsp. ground ginger
1 tsp. cinnamon
1/2 tsp. allspice
pinch of salt
1 cup pecans, chopped

Spread the pecans on a baking sheet and toast them at 325 degrees for 8 to 10 minutes.  Keep your eye on them, because they can burn easily.

Whisk together the melted butter, milk, 1/2 cup maple syrup, ginger, cinnamon allspice and salt.  Dip the sliced bread in the egg mixture and  layer it in a baking dish sprayed with cooking spray.  Pour the  extra egg mixture over the top.  Cover the pan with foil and leave it overnight in fridge.

Take it out to warm up a bit while oven preheating. Then bake it, uncovered,  at 350 degrees for 20-30 minutes.  Top it with foil if it starts to get too browned.

Serve it up warm with ample maple syrup and the toasted pecans to your own breakfast buddies.  It’s good.