Overnight French Toast Casserole With an Eight-Hour Soak

Ingredients

• 1 loaf day-old French bread, cut into 1-inch cubes (680 g)
• 6 large eggs (300 g)
• 2 cups whole milk (480 g)
• 1 cup half-and-half (240 g)
• 1/2 cup granulated sugar (100 g)
• 2 teaspoons vanilla extract (8 g)
• 1 1/2 teaspoons ground cinnamon (4 g)
• 1/2 teaspoon kosher salt (3 g)
• 1/3 cup packed brown sugar (70 g)
• 2 tablespoons cold unsalted butter, diced (28 g)

Instructions

1. Prepare dish. Butter a 9-by-13-inch baking dish. Add bread cubes in an even layer, leaving a few pieces raised above the rest. Set the dish aside while you mix the custard.
2. Mix custard. Whisk eggs in a large bowl until fully blended. Whisk in milk, half-and-half, granulated sugar, vanilla, cinnamon, and salt until smooth and the sugar begins to dissolve.
3. Soak overnight. Pour custard evenly over the bread, including around the edges. Press only the driest cubes lightly into the liquid, keeping some top pieces exposed. Cover tightly and refrigerate for 8 hours.
4. Heat oven. Heat oven to 350°F. Uncover the chilled casserole. Sprinkle brown sugar evenly over the surface, then scatter the diced cold butter across the top.
5. Bake casserole. Bake uncovered on the middle rack for 45 to 50 minutes. The edges should be puffed and golden, while the middle should look set. Check that the center reaches 160°F.
6. Rest and serve. Rest the casserole for 10 minutes before cutting into 12 squares. Serve warm with maple syrup, berries, or sliced bananas. The short rest helps each portion stay together on the plate.

Notes

• For the best texture, use bread that is one day old. If using fresh French bread, cube it and leave it uncovered on a sheet pan for 20 minutes before assembling.
• Challah or brioche can replace French bread, but both are softer and richer. Keep the cubes large and avoid pressing the entire surface under the custard.
• Brown sugar and butter are added after soaking so the top stays distinct and caramelized instead of disappearing into the custard.

Nutrition Facts