Makes: 4 to 8 servings
Time: About 8 hours, largely unattended
Extravagant and creamy with crisped-up, chewy bits on the top. It’s a great one to make ahead for the holidays or any other time you have houseguests. Use any bread you’d use for ordinary French toast. Challah and brioche are my favorites.
1. Generously butter the bottom and sides of a 13 × 9-inch baking dish and pack in the bread slices, squeezing them together if necessary. Beat the eggs in a large bowl, then add the milk, vanilla, salt, and melted butter. Pour the custard over the bread, pressing down on the bread to submerge it in the custard as much as possible. Cover and refrigerate for at least 1 hour and up to overnight.
2. To bake, heat the oven to 425°F. While it heats, let the French toast come to room temperature. Sprinkle the bread with the sugar, then bake until the center is barely set and the top is golden and caramelized, 20 to 30 minutes.
STICKY BUN FRENCH TOAST Add 1½ teaspoons cinnamon to the custard before adding the bread. Bake as directed. In a skillet, melt 1½ cups brown sugar and 1 stick of butter over medium heat, stirring constantly until the mixture is smooth but not boiling. Stir in 1½ cups chopped pecans. Spread the caramel evenly over the cooked French toast. (No need for the extra sugar sprinkled on top.)
BANANAS FOSTER FRENCH TOAST Follow the preceding variation, swapping 3 thinly sliced bananas for the pecans. Cook the bananas for a minute or two, until they’ve softened slightly, then remove the caramel from the heat and add 3 tablespoons dark rum.
SPIKED FRENCH TOAST The alcohol gets cooked out, leaving behind a warm, complex flavor: Stir in 3 tablespoons of your favorite spirit or liqueur—such as bourbon, rum, or Grand Marnier—with the milk.
10 Things to Add to Overnight French Toast
Gently stir these add-ins into the custard before pouring it over the bread: