Stuffed Gingerbread French Toast with Cinnamon Cream Cheese

Warm, spiced, and perfect for the holidays.

This Stuffed Gingerbread French Toast turns a classic breakfast into something extra special. Thick slices of ACE® French Loaf are filled with cinnamon cream cheese, then dipped in a gingerbread-spiced custard and cooked until golden. Finished with maple syrup and a dusting of powdered sugar, it’s a cozy, festive way to start any winter morning.

Ingredients

Cinnamon Cream Cheese Filling

• 8 oz cream cheese, softened
• 2–3 tbsp powdered sugar (to taste)
• ½ tsp ground cinnamon
• ½ tsp vanilla extract
• Pinch of salt

French Toast

• 1 ACE® French Loaf
• 3 large eggs
• ¾ cup whole milk
• 1 tbsp molasses
• ¼ C brown sugar
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• Pinch of nutmeg
• Pinch of salt
• Butter, for cooking

For Serving

• Maple syrup
• Powdered sugar
• Optional: whipped cream and gingerbread cookie crumbles 

Directions

1. Make the filling: In a medium bowl, beat the cream cheese, powdered sugar, cinnamon, vanilla, and salt until smooth and creamy. Set aside.
2. Prep the bread: Slice the ACE® French loaf into 1½-inch-thick slices. Using a small knife, cut a slit into the side of each slice to create a pocket, don’t cut all the way through. Spread the cinnamon cream cheese into each pocket, filling generously but not so much that it spills out.
3. Make the custard: In a shallow bowl, whisk together the eggs, milk, molasses, brown sugar, vanilla, cinnamon, ginger, nutmeg, and salt until fully combined.
4. Dip + cook: Heat a large skillet or griddle over medium heat and melt a generous pat of butter.
   Dip each stuffed slice into the custard, letting it soak briefly on both sides.
   Cook for 3–4 minutes per side, until golden brown, crisp on the outside, and warmed through.
5. Serve: Dust with powdered sugar, drizzle with warm maple syrup, sprinkle with gingerbread cookie crumbles, and serve immediately.