Ingredients:
- 1 loaf of thick, day-old bread (such as challah, brioche, or French bread)
- 8 large eggs
- 2 cups whole milk (or half-and-half for richer flavor)
- 1/2 cup heavy cream (optional, for extra richness)
- 1/4 cup maple syrup (plus extra for serving)
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup brown sugar (optional, for extra sweetness)
- 1/2 cup butter (cut into small cubes)
Topping (optional):
- Powdered sugar (for dusting)
- Fresh berries (strawberries, blueberries, etc.)
Instructions:
- Prepare the bread: Slice the bread into 1-inch thick pieces, and arrange them in a greased 9×13-inch baking dish, overlapping the slices slightly.
- Make the egg mixture: In a large bowl, whisk together the eggs, milk, heavy cream (if using), maple syrup, vanilla extract, cinnamon, salt, and brown sugar (if using). Whisk until smooth.
- Soak the bread: Pour the egg mixture evenly over the bread slices in the baking dish, ensuring the bread is fully soaked. Use a spoon to gently press the bread down into the mixture to help it absorb. Cover the dish with plastic wrap and refrigerate overnight (or for at least 4 hours).
- Bake the French toast: Preheat your oven to 350°F (175°C). Remove the plastic wrap from the baking dish and scatter the butter cubes evenly over the top of the bread. Bake uncovered for 35-40 minutes, or until the top is golden brown and the custard is set.
- Serve: Once baked, remove from the oven and let it cool for a few minutes. Dust with powdered sugar and top with fresh berries if desired. Serve with extra maple syrup on the side.
Notes:
- You can add a topping like crushed nuts or a sprinkle of cinnamon sugar before baking for added flavor and crunch.
- If you prefer a sweeter version, drizzle with more maple syrup or serve with whipped cream.
- This dish can be prepared up to two days ahead and baked on the morning of your event or brunch.
Nutrition (per serving):
- Calories: ~350-400 kcal (depends on portion size and toppings)
- Protein: ~10g
- Carbs: ~50g
- Fat: ~15g
- Fiber: ~2g
- Sodium: ~300mg
