Ingredients
Scale
- 1 large loaf of Challah or Brioche bread (approx. 1 pound)
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted (for the dish)
Instructions
- Preheat your oven to 350°F (175°C). Use the melted butter to generously grease a 9×13 inch baking dish. This prevents sticking and adds a lovely buttery crust to the bottom of your French toast.
- Slice the bread into 1-inch thick cubes. If the bread is very fresh, you can lightly toast the cubes in the oven for 5-10 minutes to dry them out, which helps them better absorb the custard without becoming soggy.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the mixture is completely smooth and the spices are well-incorporated.
- Place the bread cubes into the prepared baking dish, spreading them out evenly. Pour the egg mixture over the bread, ensuring every piece is coated. Lightly press down on the bread with a spatula to help it soak up the liquid. Let it sit for about 10 minutes before baking.
- Place the dish in the center rack of the oven. Bake for 40 to 45 minutes, or until the top is golden brown and the custard is set in the middle. The French toast should have a slight jiggle but not be liquidy.
- Cook Time: 60 minutes
- Diet: Vegetarian