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Baked French Toast
(recipe, Cara Eisenpress & Phoebe Lapine)
- 3 cups milk
- 6 eggs
- ½ tsp. salt
- 6 Tbsp. maple syrup
- 6 Tbsp. (¾ stick) butter, melted and cooled slightly
- 2 tsp. butter, at room temperature, for the pan
- 1 loaf challah or brioche, cut into 10 to 12 slices (about 1½ inches thick)
- In a large bowl, whisk together the milk, eggs, salt, maple syrup, and melted butter.
- Butter a baking pan that is large enough to fit all the bread slices. (You'll probably need a 9-by-13-inch pan plus possibly a smaller square or round pan. Improvise!) Arrange the bread in it.
- Pour the egg mixture over the bread, flipping each piece to make sure it's submerged. Let rest for 1 hour at room temperature, or longer (even overnight) in the fridge.
- About 20 minutes before you are ready to bake, preheat the oven to 400 degrees.
- Bake the French toast for 25 minutes, or until the bread is golden and crusty and the slices are cooked through (cut open and peek if you're not sure).
- Serve with maple syrup and confectioners' sugar, and pass a bowl of Berry Compote.
Culinate editor's notes: Depending on the size of your challah or brioche, you may need 1 1/2 to 2 loaves of bread. You can also replace some or all of the milk with buttermilk.