Ingredients:

  • 15g (1 tbsp) Unsalted Butter, softened (for greasing the pan)
  • 1 sheet Parchment Paper
  • 500g (approx. 1.1 lb) Sturdy Bread (Challah or Brioche), day-old, sliced
  • 8 Large Eggs
  • 300 ml (1 ¼ cups) Whole Milk
  • 60 ml (¼ cup) Heavy Cream (Double Cream)
  • 50g (4 tbsp) Granulated Sugar (Caster Sugar)
  • 10 ml (2 tsp) Pure Vanilla Extract
  • 5 ml (1 tsp) Ground Cinnamon
  • 1.25 ml (¼ tsp) Ground Nutmeg
  • 1 pinch Fine Sea Salt
  • 15g (1 tbsp) Powdered Sugar (Icing Sugar), for dusting
  • Maple Syrup, to serve

Instructions:

  1. Preheat the oven temperature to 200°C (400°F). Lightly grease the half-sheet pan with softened butter, then line it with parchment paper for easy cleanup.
  2. Using a serrated knife, slice the bread into thick, diagonal slices, approximately 1.5–2 cm (¾ inch) thick. Briefly arrange the slices snugly on the prepared sheet pan to test the fit. Set aside.
  3. Prepare the Custard: In a large mixing bowl, crack the 8 large eggs and whisk vigorously until fully incorporated. Whisk in the whole milk and heavy cream. Add the granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the sugar is dissolved and the mixture is homogenous.
  4. Soak and Arrange: Quickly dip each bread slice into the custard mixture, ensuring both sides are coated but not saturated. Arrange the coated slices tightly back onto the sheet pan. Gently pour any remaining custard mixture evenly over the top and into the crevices between the bread slices.
  5. Rest: Allow the assembled French toast to sit for 15–20 minutes at room temperature so the custard can fully soak into the centres of the bread.
  6. Bake: Place the sheet pan in the preheated oven (200°C / 400°F). Bake for 20 to 25 minutes, until the edges are golden brown, the surface is slightly puffed, and the centre looks set when lightly pressed.
  7. Finish and Serve: Remove the pan from the oven and allow to cool slightly for 5 minutes. Dust generously with powdered sugar just before serving. Slice directly on the sheet pan and serve immediately with a generous drizzle of maple syrup.