French Toast Bake Overnight

Ingredients

• 8 cups day-old challah, cubed, loosely packed (340 g)
• 6 large eggs (300 g)
• 1 1/2 cups whole milk (360 g)
• 1/2 cup half-and-half (120 g)
• 1/3 cup granulated sugar (67 g)
• 2 tablespoons vanilla extract (30 g)
• 1 teaspoon ground cinnamon (3 g)
• 1/4 teaspoon fine salt (1 g)
• 1/3 cup packed light brown sugar (73 g)
• 1/3 cup all-purpose flour (42 g)
• 3 tablespoons unsalted butter, melted (42 g)
• 1/4 teaspoon ground cinnamon (1 g)

Instructions

1. Prepare the dish. Butter an 8-by-8-inch baking dish. Add challah cubes, spreading them into an even layer without packing them down. A few raised corners are useful; they catch the topping and brown more deeply.
2. Mix the custard. Whisk the eggs, milk, half-and-half, sugar, vanilla, cinnamon, and salt in a large bowl until smooth and uniform. Pour slowly over the bread, then press cubes gently with a spatula until every piece is moistened.
3. Chill overnight. Cover the dish tightly and refrigerate for at least 8 hours or overnight. Keep the bread level in the refrigerator so custard stays evenly distributed. Hold the topping ingredients separately until baking time.
4. Heat the oven. Set an oven rack in the center position and heat the oven to 350°F. Let the chilled dish sit on the counter while the oven heats. Stir brown sugar, flour, melted butter, and cinnamon into uneven crumbs.
5. Top the bake. Uncover the soaked bread and scatter the crumb mixture over every corner. Avoid pressing the topping into the custard. Place the dish on a rimmed sheet pan if it feels difficult to move.
6. Bake and rest. Bake uncovered for 45 to 50 minutes, until golden and set in the center. A knife inserted near the middle should not show liquid custard. Rest 10 minutes before scooping so portions hold together better.

Notes

• Use day-old challah for defined cubes. If the loaf is fresh, cut it, spread pieces on a sheet pan, and leave them uncovered for one hour before assembling. Brioche or sturdy white sandwich bread also works, although softer bread produces a more pudding-like center.
• Do not double this recipe in the same dish; use a 9-by-13-inch pan, then bake until the center is set.

Nutrition Facts