This recipe first appeared in our December 2016 issue courtesy of Renée Kohlman.
It’s not the holidays around my house until the smell of gingerbread is wafting about.
I like to whip up loaves of gingerbread to have on hand for drop-in guests (it’s bound to happen at least once!), and for quick, delicious desserts. Add some salted caramel sauce or molasses whipped cream (I like both) for a sensational, seasonal end to a holiday gathering.
If you happen to have any slices of gingerbread leftover, they also make great French toast. Yes, that’s right! Gingerbread French toast is a thing. Top each serving with leftover salted caramel sauce and fresh fruit, and your dessert has turned into brunch. Apparently calories don’t count in December, so go ahead and have molasses whipped cream on the French toast, too.
To spice up my gingerbread, I add not only ground ginger, but a good grating of the fresh stuff as well. Orange zest adds lovely citrus notes, and a generous pinch of ground black pepper makes you go, “Hmm…something gorgeous is in here, but I’m not sure what.”
The gingerbread has wonderful, tender crumb and smells like magic when you take it out of the oven. Versatile for dessert or brunch, it’s the little loaf that keeps on giving. Who doesn’t need that, especially at Christmas?
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