Gingerbread french toast


Cristian and I decided to start a little Joubert family tradition when we were engaged — make french toast together every Sunday. It stems back to when we were dating 6 years ago and he insisted on making what he called THE BEST french toast (with flavored coffee creamer in it) for me and my family.

We’ve only missed a couple of Sundays so far! We love that it has meaning for us, and is something we can continue to do throughout the years/our future kids can hopefully enjoy with us.

We realized that it’s something we can blog about together, which would force us to get a little more creative with our french toast and try out different recipes. Cristian was the one who came up with the awesome name for this little series: French Poast! It’s like french toast and french post put together, get it?! 😉 Follow our french toast making adventures on Instagram @FrenchPoast!

So here’s our first one! Gingerbread french toast with a cinnamon honey butter sauce from Happy Foods.


We altered the recipe a bit based off of what we had on hand/could get from the store. For example, we couldn’t find a french baguette so we had to use french bread. And we only had salted butter, so I should have added some brown sugar to the sauce. I did add a touch of vanilla though, and it still tasted divine.




Here’s what you’ll need:

For the French Toast:
  • 2 Eggs
  • 60ml (2fl oz) Heavy Cream
  • 60ml (2fl oz) Milk
  • 1 Teaspoon Mixed Spices ( ground cinnamon , star anise , cloves or ginger )
  • French Baguette, a day or two old – 12 slices (2.5cm/1inch thick)
  • 50g (1.8oz) Unsalted Butter (for frying)
For the Cinnamon Honey Sauce/Dip:
  • 1 Teaspoon Cinnamon
  • 50g (1.8oz) Unsalted Butter
  • 5 Tablespoons Honey
  • 30ml (1fl oz) Freshly Squeezed Lemon Juice
  • 50ml (1.7fl oz) Heavy Cream

Instructions from Happy Foods:

  1. In a mixing bowl or an oven dish, whisk the eggs, milk, cream and spices until well combined.
  2. Slice the baguette into 2.5cm (1inch) slices.
  3. Melt butter in a frying pan. Dip each bread slice in the batter and add them to the pan. Cook until nice golden. This will take about 1-2 minutes. Flip each bread slice over and cook for a further 1-2 minutes or until golden.
  4. For the Cinnamon Honey Dip you simply melt butter in a sauce pan. Add cinnamon, honey and lemon juice. Stir until well combined. Slowly pour in the cream while stirring constantly. Slowly bring to a boil and stir for a further minute. (If your butter is salted, add some sugar or brown sugar and vanilla extract.)
  5. Pour over the toast or dip each French toast in and enjoy!


This was one of our favorite french toasts we’ve done. Cristian loved the spicy holiday warmth of this batch. It has a sophisticated Christmas tone to it and would be perfect for Christmas morning. We had ours with bacon, which paired really well. Some orange juice or slices would really bring it home.

S + C