Baked French Toast

French toast started out as a baked dessert, a way to turn day-old bread into bread pudding. So here’s an old technique for a breakfast favorite: a make-ahead baked casserole—best with maple syrup, of course.

Unsalted butter, for greasing the pan

One 8-ounce plain Italian bread, challah, or brioche, preferably day-old, cut into 1-inch slices

6 large eggs

21⁄2 cups milk (regular, low-fat, or fat-free)

2 tablespoons sugar

2 teaspoons vanilla extract

1⁄2 teaspoon ground cinnamon

1⁄4 teaspoon salt

• Lightly butter a 13 x9-inch baking pan. Lay the bread slices in the pan, fitting them in fairly snugly without any overlap. If there are some gaps, the bread will eventually expand to fill them.
• Whisk the eggs, milk, sugar, vanilla, cinnamon, and salt in a large bowl until fairly smooth; pour over the bread in the pan. Cover and refrigerate for at least 8 hours or overnight.
• Position the rack in the center of the oven and preheat the oven to 325°F. Set the casserole out on the counter for 10 minutes to bring it back to room temperature.
• Bake, uncovered, until puffed and brown, about 45 minutes. Cool for 5 minutes on a wire rack before serving.

Makes about 8 servings