boozy baked french toast

Course Breakfast and Brunch

Ingredients in this Recipe

1. Generously grease a 9×13 inch baking dish with salted (my choice) or unsalted butter.
2. Arrange bread in two tightly packed layers in the pan. I always cut one slice into smaller pieces to fill in gaps, especially when using braided Challah. If using a thinner sliced bread, you might wish for more layers, though I find that over three, ev
3. Whisk milk, eggs, sugar, salt and booze or flavorings of your choice and pour over the bread. Sprinkle with cinnamon and sugar.
4. Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep.
6. Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar or all of the above.

See Full Recipe at Smitten Kitchen