8-9 oz. enriched bread (challah, brioche, panettone, etc.)
2 tbsp. butter

  • butter a deep pie dish
  • slice bread, butter one side, then shingle in pie dish

3 eggs
1 cup milk
1/4 cup cream
2 tbsp. brown sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt

  • beat together and pour over bread
  • cover and refrigerate overnight
  • remove from refrigerator and warm up for an hour
  • bake at 350°F for 30-45 minutes, until internal temperature reaches 165°F
  • tent with foil to prevent over-browning

source: https://cooking.nytimes.com/recipes/1019102-overnight-french-toast