It really is the most wonderful time of the year
EC: Make This Gingersnap-Crusted French Toast Recipe and Eat Cookies for Breakfast
Credit: Photos by KIRSTEN NUNEZ

French toast is a lovely thing. It’s a cake-like breakfast that doubles as an edible canvas, ready for your personalized medley of tasty fixings. This gingersnap-crusted French toast is the perfect example. With just one extra ingredient, a standard French toast recipe is transformed into a dessert-worthy meal. Like omelets and pancakes, French toast is no stranger to the wonderful world of delicious trimmings. Ayesha Curry, wife of NBA star Stephen Curry, once made a cereal-crusted peanut butter and jelly French toast that made us do a double take. And then there is cannabis-infused French toast, something you probably didn’t even know existed. Clearly, this heavenly breakfast is capable of great things.

This gingersnap French toast recipe will fill your kitchen with the best aromas, thanks to the cookie’s zesty flavor. Take it up a notch by adding a layer of banana slices, peanut butter, or pumpkin puree to the finished product. This is exactly how grown-ups get away with eating cookies for breakfast.

Gingersnap-Crusted French Toast

EC: assets%2Fmessage-editor%2F1483991922309-gingersnap-french-toast

Yields: 2 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes


  • 4 slices cinnamon or white bread
  • 10 gingersnap cookies
  • 1 egg
  • 1 tablespoon milk (whole or coconut)
  • Cinnamon
  • 2 tablespoons butter
  • Powdered sugar

In a blender or food processor, crush the gingersnap cookies into fine crumbs. Set aside one tablespoon for garnish. Pour the remaining crumbs onto a plate.

In a bowl, beat the egg and milk with a fork.

Add ¼ teaspoon vanilla and a dash of cinnamon.

Dip a slice of bread in the egg batter until fully soaked. Don’t let it get soggy, though.

Coat both sides in gingersnap crumbs.

Dip and coat the remaining bread slices.

Over medium heat, melt 2 tablespoons butter. Cook until both sides are golden brown. Top with a sprinkling of extra gingersnap crumbs and powdered sugar. Serve warm.