Baked Cinnamon French Toast

This list is interactive — pick your serving size to rescale every quantity, and tap an ingredient to check it off as you go.

• 12 oz day-old brioche or challahcut into 1-inch cubes
• 4 large egg
• 1⅓ cup whole milk
• 8 tbsp heavy cream
• 6 tsp granulated sugar
• 2 tsp ground cinnamon
• 2 tsp vanilla extract
• 4 tbsp light brown sugarfor the top
• 4 tbsp unsalted buttercold, cubed
• Maple syrup and powdered sugarto serve

Instructions

Amounts and pan sizes below are written for 4 servings and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Fill the dishButter a baking dish and pack in 12 oz bread cubes, choosing a size where the bread sits about 2 inches deep.
2. 02Step 2 — Whisk the custardWhisk 4 egg, 1⅓ cup milk, ½ cup heavy cream, 6 tsp sugar, 2 tsp cinnamon, 2 tsp vanilla and a pinch of salt until no streaks of yolk remain.
3. 03Step 3 — SoakPour the custard evenly over the bread, press down with a spatula so the top pieces drink it up, cover and refrigerate at least 2 hours or overnight.
4. 04Step 4 — Top and bakeHeat the oven to 350°F. Scatter ¼ cup brown sugar and ¼ cup cold butter cubes over the top and bake 35 to 40 minutes, until puffed, browned and set in the center — a knife should come out clean.
5. 05Step 5 — Rest and serveRest 10 minutes so the custard finishes setting, then dust with powdered sugar and serve with warm maple syrup.