overnight french toast

Ingredients:

1 tablespoon unsalted butter, softened, plus more for baking dish

½ pound enriched bread, such as brioche, challah or panettone sliced ¾-inch thick

3 large eggs

2/3 cup whole milk

1/3 cup heavy cream

2 tablespoons light brown sugar

½ teaspoon ground cinnamon

Pinch of freshly ground nutmeg

½ teaspoon pure vanilla extract

¼ teaspoon kosher salt

Confectioners’ sugar for dusting (optional)

Maple syrup, for serving

Directions:

Butter a 1-quart baking dish. Lightly butter the front sides of the slices of bread.

In a large bowl, whisk together eggs, milk, cream, sugar, cinnamon, nutmeg, vanilla, and salt until well combined. Dredge each slice of bread in the milk mixture, pressing the bread gently to absorb. Transfer each slice to the prepared pan and shingle at an upright angle, overlapping as necessary. Pour the remaining milk mixture over the bread. Cover with plastic wrap and refrigerate overnight.

Remove the casserole from the refrigerator for 30 minutes. Preheat the oven to 350 degrees. Remove the plastic wrap. Bake until puffed, golden and set in the center, for 50 to 60 minutes. If the top darkens to quickly, tent with foil. Let stand for 10 minutes. Dust with confectioners’ sugar and serve with maple syrup.

Serves 3

(This recipe doubles easily using a 9”x13”, 3-quart baking dish)