Ingredients
- 1 large day-old bread loaf like brioche, challah, crusty sourdough, or French bread
- 6 whole eggs
- 1 cup (236ml) whole milk
- 1/2 cup (118ml) heavy whipping cream
- 2 tablespoons real maple syrup
- 1 tablespoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon fresh grated nutmeg
- 1/4 teaspoon fine sea salt
- 2 tablespoons butter plus more for greasing the dish
- Cinnamon Sugar Topping
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Grease a 9-inch by 13-inch baking dish with butter and set aside.
- Slice the bread into thick slices (1/2-inch to 1-inch thick). Cut each slice in half, making two triangles. If your bread is fresh, dry it out in the oven (a tip for how to do this is below).
- In a large bowl, whisk the eggs, milk, cream, maple syrup, vanilla, cinnamon, cardamom, nutmeg, and salt until combined.
- Quickly dip each slice of bread into the custard and place it in the baking dish, arranging each slice so that it is angled and overlaps slightly (like roof shingles).
- When all the bread slices are arranged in the baking dish, pour the remaining custard over the top of the bread.
- Cover with aluminum foil and refrigerate for at least 30 minutes and up to overnight.
- Preheat the oven to 350°F (175°C).
- Bake the French toast, still covered, for 30 minutes.
- While it bakes, make the cinnamon sugar topping by stirring 1 tablespoon of sugar and 1/2 teaspoon of cinnamon together.
- Melt 2 tablespoons of butter, uncover the French toast, and slowly pour the melted butter over the top, trying to cover most of the bread slices.
- Scatter the cinnamon sugar over the bread, and then bake, uncovered, until the tips are golden brown and the bread looks puffed, about 10 minutes.
- Cool for 5 minutes, cut into 8 squares, and serve with your favorite toppings.
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