Start the day with a little holiday cheer with this Gingerbread French Toast. A very simple addition gives regular French toast a big bang of wow! I was just thinking the other day how hard it is to keep up with traditions. When my sons were little, I was extremely enthusiastic about holidays. I had gobs and gobs of decorations for every time of year. In December, our house looked like a Christmas fairy sneezed; every nook and cranny was covered with some kind of yuletide expression.
These days, I am all about simplification. My hoards of decorations have been reduced to just a few boxes. Whereas I used to shoo my kids away from the tree while I decorated it, this year I turned the entire thing over to my daughter. She did a marvelous job and was so proud of how the tree turned out. She helped me put window clings on all of the big windows in the main living areas. It’s so nice to have a 9 year old in the house to keep me in the spirit.
Having a little gingerbread for breakfast doesn’t hurt, either. I used gluten-free bread for this French toast and also used non-dairy cashew milk. You, however, can use any bread or milk you desire. I just like to show that certain foods don’t have to be off-limits just because you have an allergy or intolerance.
- For one serving:
- 1 egg
- 2 Tbsp cashew milk
- ⅛ tsp vanilla extract
- 1 tsp black strap molasses
- ¼ tsp ginger
- ⅛ tsp allspice
- ¼ tsp cinnamon
- ⅛ tsp cloves
- ⅛ tsp salt
- 3 slices bread
- Whisk together all ingredients except bread in a shallow bowl or pie tin.
- Dip the bread in the mixture so that both sides of each slice are coated with the egg mixture.
- Cook on a buttered, non-stick griddle or skillet until both sides are golden brown.
- Serve with syrup.