Gingerbread French Toast Recipe with Cinnamon Honey Syrup

Make your loved ones gingerbread French toast with cinnamon honey sauce! A great breakfast-in-bed or brunch recipe with a hint of Christmas and a mouth-watering sauce.

Gingerbread French Toast with Cinnamon Honey Sauce. Super easy Christmas breakfast idea | happyfoodstube.com

This gingerbread French toast is easy to prepare, richly flavored and perfect for a festive morning. The spiced egg batter soaks into slightly stale baguette slices, producing crisp, golden edges and a soft, custardy interior. A warm cinnamon honey sauce finishes the dish and ties the flavors together — it really elevates the whole experience.

The cinnamon-honey sauce is essential. It’s sweet, tangy and silky from the cream, and the warm spice brings out the gingerbread notes in the toast. Serve this for a holiday brunch, breakfast in bed, or any morning when you want something special.

How to make gingerbread French toast

Start by whisking the wet ingredients together in a bowl or shallow dish. Combine eggs, heavy cream and milk, then add your ground spices. A gingerbread spice mix is ideal if you have one, but you can use a simple blend of cinnamon, ground cloves, ground ginger or star anise depending on what you prefer. Whisk thoroughly so the spices are evenly distributed and there are no lumps.

For the bread, use a French baguette that’s a day or two old. Slightly stale bread soaks up the batter better without becoming mushy. Slice the baguette into roughly 1 inch (2.5 cm) rounds.

Heat a frying pan over medium heat and melt some butter — don’t let it burn. Dip each slice in the egg mixture, coating both sides, then place in the pan. Cook until golden, about 1–2 minutes per side, flipping once. Work in batches if necessary so the pan isn’t overcrowded. If you need to fry two batches, refresh the butter between batches rather than reusing burned butter; it keeps the flavor clean and prevents bitterness.

Cinnamon honey sauce

Make the sauce while the toasts are cooking. In a small saucepan, melt butter over low-medium heat. Stir in ground cinnamon, honey and a splash of lemon juice. Let the mixture warm for a minute, then reduce heat and slowly whisk in the heavy cream. Bring the sauce gently back to a simmer while stirring constantly for about a minute until it thickens slightly. Remove from heat and keep warm for serving.

The balance of honey and lemon brightens the sauce and the cream gives it a luscious texture. Adjust the honey to taste if you prefer a sweeter or milder sauce.

Serving suggestions and tips

Serve the gingerbread French toast warm, either drizzled with the cinnamon honey sauce or with the sauce on the side for dipping. A cup of coffee or tea pairs beautifully, and a glass of fresh orange or apple juice adds a refreshing contrast to the richness.

For a complete breakfast tray, consider adding fresh berries, a dollop of yogurt or crème fraîche, and a sprinkling of powdered sugar or chopped nuts for texture. If you like a savory option alongside, a simple plate of eggs and bacon complements the sweetness well.

Leftovers can be stored in the refrigerator for a day and refreshed in a low oven or toaster oven until warmed through and slightly crisp again.

Gingerbread French Toast with Cinnamon Honey Sauce

Make your loved ones gingerbread French toast with cinnamon honey sauce — a festive, comforting breakfast or brunch with warm spices and a silky sauce.

Prep Time:
8 minutes

Cook Time:
7 minutes

Total Time:
15 minutes

Servings:
12 Toasts

Author:
Julia

Ingredients

For the French Toast:

2 eggs
¼ cup heavy cream (60 ml)
¼ cup milk (60 ml)
1 teaspoon mixed spices (ground cinnamon, star anise, cloves or ginger)
French baguette, sliced 1 inch (2.5 cm) thick, a day or two old (about 12 slices)
3 tablespoons unsalted butter, for frying (about 50 grams)

For the Cinnamon Honey Sauce/Dip:

1 teaspoon cinnamon
3 heaped tablespoons unsalted butter (about 50 grams)
5 tablespoons honey
2 tablespoons freshly squeezed lemon juice (about 30 ml)
¼ cup heavy cream (60 ml)

Instructions

In a mixing bowl or shallow dish, whisk together the eggs, milk, cream and mixed spices until smooth.
Slice the baguette into 1 inch (2.5 cm) slices.
Heat a frying pan over medium heat and melt some butter. Dip each bread slice into the egg mixture, coating both sides, then place in the pan. Cook about 1–2 minutes per side until golden and cooked through. Work in batches to avoid overcrowding.
For the cinnamon honey dip: melt butter in a small saucepan. Stir in cinnamon, honey and lemon juice until combined. Slowly whisk in the cream and bring gently to a simmer, stirring constantly for about a minute until slightly thickened. Remove from heat.
Serve the French toast warm, drizzled with the cinnamon honey sauce or with the sauce on the side for dipping.