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overlapping thick challah slices baked into golden French toast casserole with browned upper edges and a soft custard base, without toppings
Melissa Hart

Overnight French Toast Casserole

Thick slices of challah keep their shape better than little cubes in this French toast, with custardy bottoms and upper edges that toast without a separate crumb topping. Orange zest does more work here than an extra cup of sugar ever would. Don't pour on syrup before baking; the modest amount in the custard is enough to start.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 tbsp unsalted butter softened
  • 1 lb challah cut into 1-inch slices
  • 6 large eggs
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/3 cup maple syrup
  • 2 tsp vanilla extract
  • 1 tbsp finely grated orange zest
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt

Method
 

  1. Butter a metal 9-by-13-inch pan and shingle the bread slices in it, overlapping them slightly.
  2. Whisk the eggs, milk, cream, maple syrup, vanilla, orange zest, cinnamon and salt. Pour slowly over the bread, lifting the slices briefly so the custard reaches underneath.
  3. Cover and refrigerate for 8 to 12 hours, additional to the listed prep and cook times. Turn any unsoaked upper edges into the custard once before bed.
  4. Heat the oven to 350°F. Tent the cold pan with foil and bake for 25 minutes.
  5. Uncover and bake for 20 to 25 minutes more, until the center reaches 160°F and the exposed bread is golden. Rest for 10 minutes before lifting out portions.