Gingersnap French Toast

French toast with a gingersnap cookie crumb crust for a sweet and spicy twist on a classic breakfast dish.

This Gingersnap French Toast is a deliciously sweet and spicy twist on a classic breakfast. Sourdough bread coated in crunchy gingersnap cookie crumbs creates a perfect balance of crispy and soft textures, while the gingersnaps add a warm spice that complements the creamy egg mixture. Quick and easy to prepare, this French toast is ideal for a cozy morning breakfast or weekend brunch, especially when served with maple syrup and a pat of butter.

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Ingredients

4 slices sourdough bread
2 eggs
2 tablespoons milk
4-6 gingersnap cookies (depending on size)
Butter, for cooking and serving (optional)
Maple syrup, for drizzling (optional)

Instructions

Preparation: In a shallow bowl, whisk together eggs and milk until well combined.

Crush the Gingersnaps: Use a food processor to pulse gingersnap cookies into fine crumbs. Alternatively, place cookies in a sealed plastic bag and crush with a rolling pin. Transfer crumbs to a separate shallow dish.

Dip & Coat: Take a slice of sourdough bread and dip each side into the egg mixture, ensuring it’s well-coated. Dredge the soaked bread in the gingersnap crumbs, pressing gently so the crumbs adhere to both sides.

Cook: Heat a skillet over medium-high heat and add a pat of butter. Once the butter is melted and foamy, add the coated bread slices. Cook for a few minutes on each side until golden brown and crispy.

Serve: Optionally, spread additional butter on the warm French toast. Drizzle with maple syrup and enjoy!

Tip: Add a sprinkle of cinnamon or nutmeg to the egg mixture for extra flavor.

Crack 2 eggs in a bowl and whisk with the milk to scramble. Crush the gingersnap cookies using either a food processor or crushing them in a sealed plastic bag and place into a separate bowl.