Overnight French Toast
21 slices of day-old white bread, cut in half
6 eggs
2/3 cup dark brown sugar
2 1/2 cups whole milk
1/2 cup cream
1 tablespoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cardamom (optional)
2 tablespoons good-quality bourbon or whiskey (optional)
pure maple syrup, butter and fruit for serving
Spray a 9x13 pan with non-stick spray, and arrange the slices of bread as pictured, cut side up, with 7 halves per "block".
In a large bowl, whisk together the eggs, brown sugar, milk, cream, vanilla and spices (and alcohol, if using) until well combined. Slowly pour the custard evenly over the bread.
Cover the pan with plastic wrap and refrigerate overnight.
Preheat the oven to 350, letting the pan warm up for just a few minutes while the oven preheats, although the pan will still be cold.
Bake the French toast, uncovered, on the middle oven rack for about 35-40 minutes, until the custard is set and puffed, and the tops of the bread slices are golden brown. Let cool for 10 minutes, then serve warm.
Yields 6-10 servings
Recipe from Curly Girl Kitchen