Ingredients
Scale
- 1 large loaf of crusty French bread or Challah (about 12–14 ounces)
- 8 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream (optional, for extra richness)
- 3/4 cup brown sugar, packed
- 2 tablespoons vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 tablespoons butter, melted (for the topping)
- Powdered sugar and maple syrup for serving
Instructions
- Start by slicing your bread into 1-inch cubes. You can also use thick slices if you prefer a traditional look, but cubes soak up the custard more evenly. Lightly grease a 9×13 inch baking dish with butter or non-stick spray. Spread the bread cubes evenly into the dish, ensuring they fill the space without being packed too tightly.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, vanilla extract, cinnamon, nutmeg, and salt. Use a vigorous motion to ensure the eggs are fully incorporated and the spices are well-distributed. The custard should look smooth and fragrant.
- Pour the egg mixture slowly over the bread cubes in the baking dish. Use a spatula to gently press down on the bread, making sure every piece is submerged or coated. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours, though overnight is best for the best texture.
- Preheat your oven to 350°F (175°C). Remove the dish from the refrigerator and let it sit at room temperature for about 20 minutes while the oven heats. Drizzle the melted butter and an extra sprinkle of brown sugar over the top. Bake for 45 to 50 minutes. The top should be golden brown and crisp, while the center remains soft and custardy.
- Once removed from the oven, let the French toast rest for 5 minutes. This allows the custard to set slightly, making it easier to slice. Dust the entire tray with powdered sugar for a snowy Christmas look. Serve warm with plenty of maple syrup and perhaps a side of fresh berries or crisp bacon.
- Cook Time: 60 minutes