Prep 25 mins
Cook 8 hrs
This French toast, serving 12-16, is almost like custard. It would make a great dessert with a dollop of thick fresh fruit sauce. But, of course, breakfast is best. It's made the night or several hours before serving, leaving only the frying to do. Cook time is overnight soaking. Frying time is included in prep time.
- 1 lb egg bread, firm white bread or 1 lb brioche bread
- 12 large eggs
- 1 tablespoon vanilla
- 3 tablespoons sugar
- 2 tablespoons orange zest
- 1⁄2 teaspoon freshly grated nutmeg
- 1 1⁄4 cups half-and-half
- 1⁄2 cup unsalted butter
- confectioners' sugar
- Slice the bread into 1" thick serving-size pieces; put them in a single layer on 1 or 2 baking pans.
- Beat the eggs well but not until frothy; add vanilla, sugar, orange peel and nutmeg, and mix; stir in half and half.
- Pour egg mixture over the bread, turning to coat both sides; cover and refrigerate overnight.
- Preheat oven to 150°; In 1 or 2 skillets, melt a bit of the butter over medium heat; fry bread slices, turning once, until golden brown on both sides; add more butter as needed.
- Transfer the cooked slices to a baking sheet and place it in the oven to keep warm; just before serving, dust with confectioners' sugar.