Make-Ahead Brioche French Toast Bake

1. Butter the baking dish

Generously butter a 2-quart baking dish to ensure nothing sticks.

2. Prepare and arrange bread

Take your enriched bread, like brioche or challah, and slice it into 3/4-inch thick pieces. Spread a little softened butter on each slice. Arrange the buttered slices upright in the dish, slightly overlapping them to form a shingled pattern.

3. Add raisins

If you're using golden raisins, nestle them between the slices of bread. This adds a sweet, chewy texture to the bake.

4. Prepare the custard

In a large bowl, whisk together 6 large eggs, 2.5 cups of whole milk, 0.5 cups of heavy cream, 0.33 cups of light brown sugar, 0.5 teaspoons of ground cinnamon, a pinch of freshly ground nutmeg, 0.5 teaspoons of pure vanilla extract, and 0.25 teaspoons of kosher salt. Whisk until everything is well combined and the sugar has dissolved.

5. Pour the custard

Pour this custard mixture evenly over the arranged bread slices. Press the bread gently to help it soak up the custard. Cover the dish with plastic wrap and refrigerate it overnight.

6. Preheat the oven

The next day, preheat your oven to 350 degrees. Remove the plastic wrap from the baking dish and sprinkle 0.33 cups of chopped pecans on top if you're using them.

7. Bake the French toast

Place the dish in the oven and bake for 50 to 60 minutes. You'll know it's ready when the top is golden and the center is set. If the top browns too quickly, tent it with foil to prevent burning.

8. Let it set

Once baked, let the French toast bake stand for about 10 minutes to set. Dust with confectioners' sugar if you like, and serve it with warm maple syrup.