Rum-Raisin French Toast Casserole
French toast is best reserved for those mornings when you have the leisure time to toast the bread, whip up the eggy batter, and tend to each batch gently frying on the stove. And forget about making it for more than a few people—it’ll take you all morning. Enter French toast casserole, a sweet, eggy casserole designed to be prepared the night before and baked as the coffee brews.
Why This Recipe Works
Testing for our French toast casserole recipe began with bread. We found that French and Italian loaves, with their dense texture and thin, chewy crust, worked best. We also found during our tests that the French toast casserole recipe was best when we “staled” the bread in a moderately hot oven, allowing it to toast slightly before assembling the dish. For the custard, we settled on eight whole eggs and a little less than twice as much whole milk as heavy cream, which gave us a rich and custardy but not cloying result. This was breakfast after all, not dessert.
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