This make-ahead French toast sits overnight and cooks entirely in the oven, allowing you time to prepare other morning treats or a leisurely cup of coffee! You can also make the Raspberry Compote in advance or cook it while the French toast bakes.
Unsalted butter, for dish
2 baguettes, each about 12 inches long, cut into 1-inch slices
2 eggs, lightly beaten
1 3/4 cups heavy cream, divided
zest of 1 lemon
2 tablespoons granulated sugar
1 batch Raspberry Compote
Butter a shallow 3-quart baking dish. In the dish place as many bread slices as you can fit in a single layer, cut side up, arranging them so they are very snug.
In a medium bowl combine the eggs and sugar. Whisk in 1 1/4 cups cream and lemon zest and pour over the bread slices. Keep in mind the bread will soften in the egg and cream mixture overnight, so you may be able to squeeze one more slice into the dish. Cover with plastic wrap and allow to sit overnight, or 8 hours, in the refrigerator.
Preheat oven to 375 F. Flip each slice of bread over in the dish, allowing the other side of bread to soak up the egg and cream mixture. Bake until French toast begins to turn a very light golden color and is slightly puffed, about 25 to 30 minutes. Do not overbake.
Meanwhile, beat remaining 1/2 cup cream, with a whisk or electric mixer, until soft peaks form. Serve French toast with whipped cream and Raspberry Compote.
More recipes from our Summer Crate