Recipe Background
Next-Day French Toast is crispy, custardy, and designed for cozy mornings.
The first time I made next-day French toast was during a glorious snow day, when the world outside was wrapped in soft white silence. While the snow piled up, I decided to pamper myself with something comforting. French bread had been waiting in the pantry for just the right moment, and this was it. I cubed it thoughtfully, savoring the slight crunch beneath the knife. With the gentle hum of my electric mixer, I whisked together the creamy mixture of eggs, milk, and vanilla, recalling my childhood days baking with my grandma. She always insisted on using the best vanilla extract, a lesson I took to heart.
Waiting as the dish rested and absorbed flavors overnight tested my patience, but the promise of a cozy breakfast was worth it. The next day, my kitchen smelled glorious as the French toast baked, sending fragrant wisps of vanilla and sugar into the air. Grating the cold butter into the brown sugar mixture was surprisingly satisfying. A pastry cutter worked magic, transforming it into a crumbly topping. As the oven worked its magic, I took a moment to sip coffee and enjoy the quiet. Allowing the toast to rest at room temperature before baking was a perfect excuse to quietly indulge in the morning.
Once baked, the result was a golden masterpiece, crispy on top with a custardy center. It reminded me of the delight in simple, thoughtful preparation. I’ve learned to appreciate the art of pausing, letting things marinate—much like life’s sweetest moments.
Ingredients
- 1/2 cup plus 1 tablespoon butter divided
- 2 sticks French bread cut into cubes
- 10 eggs
- 1 cup milk
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup flour
- salt to taste
Directions
- Coat a 9x13x3-inch baking dish with 1 tablespoon of the butter.
- Place the bread cubes in the prepared baking dish.
- In a large bowl, add the eggs, the milk, the heavy cream, the vanilla, and the sugar and beat with an electric hand mixer.
- Pour the egg mixture over the bread cubes, cover the dish tightly, then refrigerate overnight.
- Let the casserole rest at room temperature for 45 minutes prior to baking.
- Preheat the oven to 375 degrees F.
- In a small bowl, add the brown sugar, the flour, and the salt and stir to combine.
- Grate the remaining butter into the brown sugar mixture and use a pastry cutter to cut it in until large crumbs form.
- Evenly sprinkle the crumble mixture over the bread mixture.
- Bake the bread mixture until the sides and the top are golden-brown, about 40-45 minutes.
- Serve.
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