Overnight French Toast

• 1 loaf french bread or thick Texas toast
• 8 eggs
• 2 cups half and half
• ¹/₂ cup milk
• 3 Tbsp granulated sugar
• 1 1/2 teaspoons pure vanilla extract
• ¹/₂ teaspoon ground cinnamon
• ¹/₂ teaspoon ground nutmeg
• ¹/₂ teaspoon salt

Cinnamon Crunch Topping:

• 1 1/2 sticks butter softened
• 1 cup light brown sugar packed
• 1 tsp ground cinnamon
• ¹/₂ tsp ground nutmeg

1. Prepare a 9 x 13 inch baking dish by coating the entire inside of the dish with butter or cooking spray. Set aside
2. Slice the French bread, about 1 inch thick. Arrange slices in your prepared baking dish in rows, overlapping the slices. Set aside
3. In a large bowl, whisk eggs. Add half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined
4. Pour the egg mixture over the bread slices, making sure they are covered evenly. Spoon some of the mixture in between the slices making sure all the slices are completely covered. Cover with foil and refrigerate overnight
5. The next day, preheat oven to 350 F. Meanwhile, carefully flip each piece of bread over to make sure everything is nice and coated with the mixture

Make the Topping:

1. Combine all ingredients in a medium bowl and mix to combine. Spoon the topping on top of the prepared bread slices. Then spread evenly over the bread (like you are icing a cake). You can also spread some of the mixture in between the slices to make sure the entire slice is covered (if you prefer).
2. Bake for thirty five to forty minutes (no need to cover with foil), until puffed and lightly golden.
3. This is a french toast casserole so parts of the slices will be soft and the tops with a more baked/crisp texture. If you prefer the slices to a more baked/crisp texture, use a larger pan and this will open up the slices instead of packing them in a nine by thirteen. Another option is to use two nine by thirteen pans.