Overnight Baked French Toast (Make-Ahead)

Serves: 8–10  |  Prep: 15 min  |  Chill: 8–24 hr  |  Bake: 40–45 min at 350°F/175°C

Ingredients

• 1 loaf brioche or Texas toast (about 14–16 thick slices)
• Butter for greasing pan

Custard

• 8 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1/2 tsp fine salt

Crumb Topping

• 1/2 cup (1 stick/113 g) cold unsalted butter, cubed
• 1/2 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1 tsp ground cinnamon
• Pinch of salt
• Optional: 1/2 cup chopped pecans

Directions

1. Grease a 9×13 in (23×33 cm) baking dish. Arrange bread slices in snug layers.
2. Whisk custard ingredients until smooth. Pour evenly over bread, pressing lightly to soak. Cover and refrigerate 8–24 hours.
3. Preheat oven to 350°F (175°C). In a bowl, rub butter, brown sugar, flour, cinnamon, and salt with fingers to coarse crumbs; mix in pecans if using. Sprinkle over casserole.
4. Bake 40–45 minutes until puffed, golden, and the center is set (internal 175–180°F / 80–82°C).
5. Rest 10 minutes, dust with powdered sugar, and slice. Serve with warm maple syrup.