Overnight French Toast Casserole That Soaks Eight Hours

Ingredients

• 1 large loaf day-old challah, cubed (650 g)
• 2 1/4 cups whole milk (540 g)
• 1/2 cup heavy cream (120 g)
• 8 large eggs (400 g)
• 1/2 cup light brown sugar (100 g)
• 2 teaspoons ground cinnamon (6 g)
• 1 tablespoon vanilla extract (15 g)
• 3/4 teaspoon fine salt (4 g)
• 3 tablespoons unsalted butter, melted (42 g)
• 3/4 cup sliced almonds (70 g)

Instructions

1. Prepare. Grease a metal baking dish and spread challah cubes evenly. Whisk eggs, milk, cream, brown sugar, cinnamon, vanilla, and salt until the mixture has no clear streaks. Pour in two passes. Turn the bread gently between pours, then press the surface once so every cube touches custard without becoming packed.
2. Assemble. Cover and refrigerate for exactly 8 hours. In the morning, uncover and inspect a center cube: its cut face should look moist throughout, and the bottom should hold no broad custard puddle. Drizzle with melted butter and scatter sliced almonds over the peaks, keeping the pieces loose rather than pressing them into the bread.
3. Bake. Bake the cold metal dish at 350°F (175°C) for 40 to 45 minutes. The center should dome and remain set when nudged. Insert a thin knife between central cubes; moist crumbs are right, but liquid egg is not. Continue uncovered if needed so the almond edges and tallest challah points become evenly golden.
4. Finish. Let the surface settle briefly, then cut into 8 generous squares. Lift each portion from beneath to keep the soaked cubes together. The interior should show an even cinnamon custard from top to bottom, not a dry upper core or wet lower band. Serve promptly while the almond points are still crisp.

Notes

• Use sturdy day-old challah and give it the full eight-hour soak. A metal dish handles the move from refrigerator to oven. Add butter and almonds only in the morning, then judge the center for moist crumbs without liquid egg.
• Refrigerate for up to 4 days. Reheat one portion for 60 seconds, then check before adding short bursts.

Nutrition Facts