Directions — Stage-by-Stage
Stage 1: Prepare Your Bread Base
Cut the Bread:
Use day-old French bread or baguette and cut it into 1-inch cubes. The slightly stale bread absorbs the custard better without becoming mushy.
Layer in Baking Dish:
Lightly grease a 9×13-inch baking dish with butter or nonstick spray. Spread the bread cubes evenly in the dish, pressing gently to create a compact layer.
Stage 2: Make the Vanilla Custard
Whisk Eggs and Dairy:
In a large mixing bowl, crack in 8 eggs and beat until yolks and whites are fully combined. Add 2 cups whole milk and 1 cup heavy cream.
Add Flavorings:
Stir in granulated sugar, brown sugar, cinnamon, nutmeg, salt, and vanilla extract or paste. Whisk well until everything is thoroughly blended.
Stage 3: Soak the Bread
Pour Custard Over Bread:
Slowly pour the custard mixture over the cubed bread in the baking dish. Press down gently to help the bread absorb the liquid.
Cover and Chill Overnight:
Cover the dish with foil or plastic wrap and refrigerate for at least 8 hours or overnight. This step is essential to allow the custard to fully soak into the bread, creating a soft, pudding-like interior.
Stage 4: Make the Topping and Bake
Preheat Oven:
Remove the casserole from the fridge and let it sit at room temperature while preheating the oven to 350°F (175°C).
Prepare Crumb Topping:
In a small bowl, mix together the cold diced butter, brown sugar, cinnamon, and nutmeg. Use a fork or pastry cutter to create a coarse, crumbly texture.
Sprinkle Topping:
Scatter the crumb mixture evenly over the top of the soaked bread.
Bake:
Place the dish on the center rack and bake for 45–50 minutes. The center should be set but soft, and the top should be golden and slightly crisp.
Stage 5: Finish and Serve
Cool Slightly:
Let the French toast bake sit for 10–15 minutes before serving to allow it to set.
Optional Garnishes:
The most important part is just ahead — click NEXT »»
