Name: Overnight French Toast
Ingredients: 2 tbsp. unsalted butter, softened, plus more for baking dish; 1-pound enriched bread, such as brioche, challah or panettone, sliced ¾-inch thick; ¼ cup golden raisins; 6 large eggs; 2-½ cups whole milk; ½ cup heavy cream; ⅓ cup light brown sugar; ½ tsp. ground cinnamon; Pinch of freshly ground nutmeg; ½ tsp. vanilla extract; ¼ tsp. kosher salt; ⅓ cup pecans, chopped; Confectioners’ sugar, for dusting; Maple syrup, for serving

Overnight French Toast

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Ingredients

2 tbsp. unsalted butter, softened, plus more for baking dish
1-pound enriched bread, such as brioche, challah or panettone, sliced ¾-inch thick
¼ cup golden raisins
6 large eggs
2-½ cups whole milk
½ cup heavy cream
⅓ cup light brown sugar
½ tsp. ground cinnamon
Pinch of freshly ground nutmeg
½ tsp. vanilla extract
¼ tsp. kosher salt
⅓ cup pecans, chopped
Confectioners’ sugar, for dusting
Maple syrup, for serving

Instructions

Butter a 2-quart baking dish.
Butter the front sides of the slices of bread and shingle the slices upright in the dish, overlapping as necessary.
Nestle the raisins evenly between the slices of bread but not on top.
In a large bowl, whisk together eggs, milk, cream, sugar, cinnamon, nutmeg, vanilla and salt until well combined.
Pour the milk mixture over the bread and press the bread gently to absorb.
Cover with plastic wrap and refrigerate overnight.
When ready to bake, pre-heat the oven to 350°F.
Remove from the refrigerator and remove the plastic wrap.
Sprinkle the pecans evenly over the top.
Place in the pre-heated oven and bake until puffed, golden and set in the center; 50 to 60 minutes.
While baking, if the top begins to get too dark (generally around the 45 minutes mark), remove from oven; tent with foil; return to oven to continue baking.
When done, remove from the oven and let stand 10 minutes.
Dust with confectioners’ sugar and serve with maple syrup.

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