Gingerbread French Toast

Sweetie really, really loves French Toast and he loves gingerbread. Now and again, even in the summer, we stop by Hardcore Coffee at Bloomfield Road and he orders a Gingerbread Latte. The Pumpkin Pie Spectacular that I made last month is a favorite because the inner crust is made from crushed ginger cookies. French toast and gingerbread could be an excellent combination for Sweetie.

Because we didn't use up all the crumb mixture for the inner crumb crust, I've had a container of it in the fridge for a while and it needed using up. I decided to try making French toast with a coating of the crumb mixture. I had no idea if it would work, but figured it was worth a try. I started some Pink Lady apple slices to simmering with a little pie spice and water before I began the French toast, so that was our topping, instead of pancake syrup or maple syrup.

Sweetie was quite taken with this version of French toast, although I had trouble cooking it enough without burning the coating...the extra sugar wanted to burn. You may have to experiment with how hot your burner is to get the right amount of heat to cook the egg in the batter while not burning the ginger crust.

It's a pretty easy recipe. You make the French toast as usual, soaking the slices in the milk/egg batter. The new part is that you place a layer of the ginger crumbs in a pie pan, place the soaked slice on top, then use your fingers to sprinkle some on the top and to press it in so that it sticks to the slice. Once you turn the slice over, it will have gotten some crumbs on the bottom side but you may want to add more and press it in. Then you cook it in a lightly greased skillet until the egg batter cooks and the ginger crumbs become dark golden brown and  crisper. Served with spiced apples, it's a great dish for a rainy morning like the one we had this morning.

Gingerbread French Toast 
Serves 2

4-6 slices bread, French bread if possible

2 eggs or 1/2 cup egg substitute
1 cup milk - 2% or above is recommended, although non-fat condensed (not sweetened) is fine
1/2 teaspoon cinnamon, or to taste
1 teaspoon granulated sugar

For the gingerbread crumbs:
1 cup crushed gingersnaps (about 20 gingersnaps) 
1/2 cup pecans, finely chopped
1/4 cup powdered sugar
2 tablespoons cup non-dairy butter, melted
oil, margarine, or butter if you skillet or griddle isn't non-stick

In a large pie plate or other flat dish scramble together the eggs, milk, and cinnamon. Sprinkle the sugar over the mixture and whisk it in. Elle's note: I use a fork for all of this. Sprinkling the sugar on last helps bring that floating cinnamon down into the mixture.

In a small bowl, combine the crushed gingersnaps, pecans, powdered sugar until well blended. Add the melted butter and stir until crumbs are formed.

In another pie plate, place a thick layer of the gingersnap crumbs.

Heat a large skillet or a griddle over medium-high heat until a drop of water flicked on the surface sizzles. While griddle is heating, soak 2-3 slices of bread in the milk mixture for 1 minute, then turn and let soak another minute.

Place soaked bread slices on the layer of gingerbread crumbs, sprinkling some crumbs on and pressing in, then turning and adding more crumbs and pressing in. Place two of the prepared bread slices in the preheated skillet (which you oil while it is preheating if oiling is necessary) and cook until first sides are golden brown, about 2 minutes. Turn and cook the second sides are dark golden brown and toast is heated through. Elle's note: While the first slices are cooking, soak the rest of the slices, turning them over in the batter when you turn the slices that are cooking and then adding the crumb mixture as directed. Adjust the heat under the pan as needed to keep the toasts from burning.

Repeat cooking the remaining slices as you did the first ones. Serve while hot with sauteed apples, maple or cider syrup or other garnish of your choice.