I love this recipe because when I tried to make French Toast on the stovetop it seldom turned out the way I wanted. It was either raw in the middle or burned on the outside. This creates a fluffy breakfast that is cooked through and tastes great! Since I prepare it the night before, all I have to do is put it in the oven the next morning. Slice the bread several hours before you prepare the custard and allow it to dry out so that more of the custard is absorbed by the bread.
1 loaf densely textured bread (I prefer Challah)
4 cups milk
6 eggs
1/3 cup sugar
2 tsp. vanilla extract
1/2 cup butter, melted
Slice the loaf of bread and allow it to dry out for several hours. When the bread has dried out, place in a single layer in 2 9x13 glass baking dishes. In a bowl, combine milk, eggs, sugar and vanilla. Pour mixture over bread, coating evenly. Cover pans with plastic wrap and place in refrigerator over night. (If you want, it can be prepared after about an hour in the refrigerator)
The next morning, grease 2 cookie sheets. Transfer bread to cookie sheets; brush with melted butter. Bake at 400 degrees for 15 minutes; turn toast over and brush other side with melted butter. Cook for another 10-15 minutes or until toast has browned and is puffy. Toast will "deflate" when you remove pan from oven.
