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.

Ingredients

  • 4 slices of sourdough bread
  • 2 eggs
  • 2 tablespoons of milk
  • 4-6 gingersnap cookies (depending on size)

Instructions

  1. Crack 2 eggs in a bowl and whisk with the milk to scramble.
  2. Crush the gingersnap cookies using either a food processor or crushing them in a sealed plastic bag and place into a separate bowl.
  3. Dip each side of the toast in the egg mixture and then sprinkle with the gingersnap crumbs.
  4. Heat a buttered skillet to med-high and cook each side a few minutes.
  5. Spread butter on the toast if desired and drizzle with maple syrup.

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.

Dip each side of the toast in the egg mixture and then sprinkle with the gingersnap crumbs.

Heat a buttered skillet to med-high and cook each side a few minutes.

Heat a buttered skillet to med-high and cook each side a few minutes.