Make- Ahead French Toast

Assemble this the night before, slide it in the oven the next morning, and have French toast for a crowd without standing over a griddle flipping individual slices. The bread soaks overnight in a rich egg custard flavored with lemon zest, vanilla, and cinnamon, turning the entire dish into a puffed, golden casserole.

Twelve eggs and two cups of milk make a generous custard that fully saturates the bread during the overnight soak. By morning, the slices have absorbed everything and bake up fluffy and custardy in the center with golden, slightly crisp edges.

The lemon zest is a small addition that makes a real difference. It cuts through the richness of all those eggs and adds a brightness that plain French toast usually lacks.

Overlapping the bread slices in the dish exposes the tops to direct oven heat, which is how you get that golden crust on each piece.

Kitchen Tips

• Use thick-cut bread or day-old bread that’s slightly dried out. Fresh, soft bread turns to mush during the overnight soak.
• Make sure every slice is coated with the egg mixture. Pour it evenly and press the bread down gently so it absorbs the custard.
• Don’t skip the overnight rest. The bread needs that full soak to transform from soggy slices into a cohesive baked custard.
• Let it puff in the oven without peeking. Opening the door releases heat and can cause the center to collapse.

Variations

• Berry topped: Layer fresh blueberries or sliced strawberries between the bread slices before adding the custard.
• Cream cheese stuffed: Spread softened cream cheese between overlapping slices for a rich, cheesecake-like filling.