This make-ahead version of french toast can easily be doubled for a larger crowd, but also cut to size for a selected few..
Assemble the night before and bake as your guests arrive.
Makes12 servings; 2 to 3 slices per serving
- 1 large baguette, about 60 cm long
- 2 eggs
- 250 ml milk (2% or homogenized)
- 1/2 tsp (2 ml) ground cinnamon
- 1/2 tsp (2 ml) ground nutmeg
- 1/2 tsp (2 ml) vanilla
- 1/4 tsp (1 ml) salt
- 2 tbsp (30 ml) melted butter
- The night before the brunch, cut baguette into 2cm slices. You should have about 28 to 30 slices.
- Tightly pack into a 3l glass baking dish, bunching bread close together to fit. Place any pieces that won’t fit in a 23-cm square baking dish.
- In a medium-size bowl, whisk eggs until well blended.
- Whisk in milk, cinnamon, nutmeg, vanilla and salt.
- Pour mixture evenly over bread and turn bread over to fully soak up egg mixture.
- Cover baking dishes with plastic wrap and refrigerate at least 6 hours, but preferably overnight.
- When ready to bake, place 2 oven racks in centre of oven, at least 8 cm apart.
- Preheat oven to 450F (230C).
- Brush bottoms of 2 large baking sheets each with 2 teaspoons (10 ml) melted butter.
- Place cold, soaked bread slices on baking sheets, mopping up excess egg mixture with any dry-looking bread slices. To ensure french toast browns evenly, spread slices out in a single layer, making sure they are well separated.
- Bake in 450F (230C) oven about 8 minutes.
- Remove from oven, brush tops of bread with remaining butter, then turn slices over.
- Rotate sheets from bottom rack to top rack to promote even browning as bottom sheet usually browns faster than top one.
- Continue to bake until crusty and golden brown, from 6 to 8 minutes.
- Remove from oven, place on a platter and dust with icing sugar, if you like.
- Great served with maple syrup and fruit compote.