Gingersnap French Toast

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

This recipe for Gingersnap French Toast is a sweet and spicy twist on a classic breakfast dish. The combination of the sourdough bread with the crunchy gingersnap cookie crumbs creates a texture that is both crispy and soft. The sweet and slightly spicy flavors of the gingersnaps perfectly complement the rich and creamy egg mixture. The French toast is quick and easy to make and is perfect for a cozy morning breakfast or a lazy weekend brunch. Served with a drizzle of maple syrup and a pat of butter, this dish is sure to become a new favorite.

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 the gingersnap cookies into fine crumbs. Alternatively, place cookies in a sealed plastic bag and crush using 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.
Immediately dredge the soaked bread into 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 bread slices.
Cook for a few minutes on each side or until they’re golden brown and crispy.

Serve:

If desired, spread additional butter on the warm French toast. Drizzle with maple syrup and enjoy!

Tip: For an extra layer of flavor, you can sprinkle a bit of cinnamon or nutmeg into the egg mixture.

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.