Whether you’re planning on having house guests, or your Labor Day festivities unexpectedly last all weekend, this is a great thing to serve for brunch. (Hey, I know at least a few folks with relentless and admirable stamina when it comes to extending an after-party.)
This French toast is hearty and filling and is an easy way to serve a crowd. And since you put it together the night before and bake—not fry—it, it’s an almost effortless thing to cook the day after a big night.
For a richer, eggier french toast, you can make this with a good challah bread. To take it over the top, substitute light cream for some or all of the milk.
Lazy Sunday French Toast
1 long loaf crusty French bread
1/2 stick butter, melted
1 3/4 cups milk
3 Tbls. sugar + 1 Tbls. right before you bake
1/4 tsp. salt
1 tsp. vanilla
The night before
Butter a 13 x 9 inch baking pan and set aside.
Cut the bread diagonally into roughly inch-thick slices. Discard the tippy ends if they’re super hard and crusty. Arrange in the baking dish, smooshing them a little if need be. Brush the tops generously with the butter, using it all.
In a medium-sized bowl, whisk together the eggs, milk, sugar, salt, and vanilla until well combined. Pour over the bread in the dish, tipping the baking pan to ensure all the bread is coated evenly. The goal is to get each piece of bread soaked.
Cover tightly and refrigerate overnight.
The next day
Take the baking pan out of the fridge and pre-heat your oven to 425 degrees. You want to take the chill off the French toast as your oven heats up.
Sprinkle the tops with 1 Tbls. of sugar. Bake uncovered for about 25 minutes, until the tops are golden brown.
Serve immediately with butter, maple syrup, and piping hot coffee.