This make-ahead French toast is a comforting breakfast classic with a practical twist. Perfect for busy mornings, holidays, or brunch gatherings, you can prepare it the night before and simply bake it in the morning. The result is golden, custardy French toast with minimal fuss—just add your favorite toppings and enjoy.
INGREDIENTS:
1 loaf day-old bread (brioche or challah works well)
8 large eggs
2 cups whole milk (or half-and-half for extra richness)
½ cup heavy cream
½ cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon nutmeg (optional)
Pinch of salt
Butter, for greasing the baking dish
Maple syrup, powdered sugar, or fresh fruit for serving
METHOD:
Cut bread into 1-inch thick slices. Lightly butter a 9×13-inch baking dish and arrange the slices in a single layer, slightly overlapping if needed.
In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
Pour the custard evenly over the bread, making sure all slices are coated. Gently press the bread down so it absorbs the mixture. Cover tightly with foil or plastic wrap.
Refrigerate for at least 6 hours or overnight, allowing the bread to soak up the custard.
When ready to bake, preheat the oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit at room temperature for 20–30 minutes. Bake uncovered for 40–45 minutes, or until the top is golden brown and the custard is set.
Let cool for 5 minutes, then slice and serve warm with maple syrup, powdered sugar, or fresh fruit.
This recipe can easily be doubled for a crowd or customized with add-ins like berries, nuts, or chocolate chips.
YIELD: 6 servings
