Overnight Baked French Toast

Ingredients

Equipment Needed

• •9x13-inch baking dish (ceramic or glass)
• •Large mixing bowl
• •Whisk
• •Plastic wrap

Instructions

1. 1

   Prepare the baking dish

   Generously butter a 9x13-inch baking dish, making sure to coat the corners where custard tends to stick. The butter isn't merely for release. It will brown against the edges of the bread during baking, adding another layer of richness.

2. 2

   Arrange the bread

   Arrange the bread slices in the prepared dish, overlapping them like shingles on a roof. You want the slices angled so each piece has some surface exposed to the oven's heat. Tuck them snugly. Two rows of overlapping slices typically fill the dish, though this depends on your loaf's size. Pack them in. They'll shrink as they absorb the custard.

   Day-old bread is ideal. If yours is fresh, spread the slices on a baking sheet and let them sit uncovered for an hour, or dry them in a 200°F oven for fifteen minutes. Fresh bread turns to mush.
3. 3

   Build the custard

   Crack the eggs into a large bowl and whisk until the yolks and whites are fully combined. Add the milk, cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt. Whisk vigorously until the sugar dissolves and everything is smooth and uniform in color. The custard should smell like the promise of something wonderful.

4. 4

   Soak the bread

   Pour the custard slowly and evenly over the arranged bread, making sure to saturate every slice. Use a spatula to gently press the bread into the liquid, encouraging absorption. Some will pool at the bottom. This is correct. Let the dish sit at room temperature for fifteen minutes, then press the bread down again. The slices should feel heavy and saturated when you lift a corner.

5. 5

   Make the streusel topping

   In a medium bowl, combine the softened butter, brown sugar, and flour. Work them together with your fingertips or a fork until the mixture resembles coarse, damp sand with some pea-sized lumps. Fold in the chopped pecans. The streusel should hold together when squeezed but crumble when released.

6. 6

   Top and refrigerate

   Scatter the streusel evenly over the soaked bread, making sure to cover the exposed corners and edges where the custard will bubble up. Cover the dish tightly with plastic wrap, pressing it gently against the streusel to secure everything. Refrigerate for at least eight hours or up to twenty-four. The overnight rest is not optional. It is where the magic happens.

7. 7

   Bring to room temperature

   Remove the dish from the refrigerator thirty to forty-five minutes before baking. Cold casseroles bake unevenly, with raw centers and overdone edges. While the dish warms, preheat your oven to 350°F with a rack in the center position.

8. 8

   Bake until puffed and golden

   Remove the plastic wrap and bake uncovered for forty-five to fifty minutes. The French toast is done when the streusel has turned deep golden brown, the edges are bubbling with caramelized custard, and the center has puffed up and feels set when you press it gently. A knife inserted in the center should come out with only the slightest dampness, not wet custard.

   If the streusel browns too quickly before the center sets, tent loosely with foil for the final fifteen minutes. Better to slow the browning than serve a raw middle.
9. 9

   Rest and serve

   Let the French toast rest in the pan for ten minutes before serving. It will settle slightly as it cools. This is proper behavior. Dust generously with powdered sugar, which will melt into the warm surface and form a light glaze. Serve with warmed maple syrup on the side and fresh berries if you have them. Watch it disappear.

Chef Tips

• •Brioche and challah are ideal because their egg-enriched crumb absorbs custard beautifully while maintaining structure. A good-quality French bread or Italian loaf works too, but avoid anything with a tough crust that won't soften overnight.
• •The two tablespoons of vanilla may seem excessive. It is not. Vanilla is the soul of this dish, and the long refrigeration mellows its sharpness into something round and deeply aromatic.
• •For a boozy holiday version, add two tablespoons of bourbon, rum, or Grand Marnier to the custard. The alcohol mostly bakes off, leaving behind warmth and complexity.
• •Leftover portions reheat beautifully in a 300°F oven for fifteen minutes. The microwave will do in a pinch but sacrifices the crispy streusel.

Advance Preparation

• •The assembled, unbaked casserole can be refrigerated for up to 24 hours before baking. Longer rest produces deeper custard penetration.
• •The streusel topping can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Let it come to room temperature before sprinkling.
• •Baked leftovers keep refrigerated for 3 days and freeze well for up to 1 month. Reheat individual portions in a 300°F oven until warmed through.

Frequently Asked Questions

Nutrition Information

1 serving (about 191g)