Seriously sweet and sometimes sanctimonious, this overnight french toast bake is great for entertaining or whenever you feel like a little something extra.
Lightly grease a 7x11 or 8x8 glass baking dish. Add cubed bread to the baking dish and set aside.
In a medium sized mixing bowl, whisk together eggs, milk, vanilla, and cinnamon until well combined. Pour over the bread and push down with a spoon or your hands until it's mostly covered.
Cover and refrigerate overnight. Pull out your dish about an hour before you're ready to pop in the oven so it can come to room temperature.
When you're ready to bake your french toast, preheat oven to 350°F. Uncover pan and place in oven for 35-45 minutes or until golden brown and firm on top.
Serve immediately with maple syrup or powdered sugar (Anna's preferred way).
Notes
The total cook time does not take into account the overnight soak time. Please plan accordingly!
The first few times I made this, I didn't let it come to room temperature and just popped it in the oven while it was preheating to prevent the dish from shattering. It took a LOT longer to cook and ended up being fairly soggy in the middle.
If you don't want to wait, just pop it straight into the oven to cook. I kind of can't taste the difference and only really let it sit overnight when we have people coming over for breakfast/brunch.