Linda's Overnight French Toast Casserole

• 11 loaf brioche bread, day-old, cut into 1-inch cubes
• 28 large eggs
• 32 cups whole milk
• 41/2 cup heavy cream
• 51/2 cup granulated sugar
• 62 tbsp light brown sugar, packed
• 72 tsp vanilla extract
• 81 tsp ground cinnamon
• 91/2 tsp nutmeg, freshly grated
• 101/4 tsp sea salt
• 111/4 cup unsalted butter, melted
• 12maple syrup, for serving

1. 1

   Lightly grease a 9x13 inch baking dish. Arrange the brioche cubes evenly in the prepared dish.

2. 2

   In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined and the sugars have dissolved.

3. 3

   Pour the egg mixture evenly over the bread cubes, making sure all the bread is soaked. Gently press down on the bread with a spatula to ensure it absorbs the liquid. This is crucial for a custardy texture, so don't rush it.

4. 4

   Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The longer it soaks, the better it will be.

5. 5

   The next morning, preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 15-20 minutes while the oven heats up.

6. 6

   Drizzle the melted butter over the top of the casserole. This gives it a nice golden crust.

7. 7

   Bake for 45-55 minutes, or until the top is golden brown and the center is set. If the top starts to brown too quickly, you can loosely tent it with foil.

8. 8

   Let the casserole rest for 5-10 minutes before serving. This allows it to set up properly and makes for easier serving.

9. 9

   Serve warm with a generous drizzle of maple syrup. This casserole also freezes beautifully for up to 3 months; just thaw overnight in the fridge and reheat.

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