Baked French Toast,

Any day is special when Mom makes this do-ahead baked French toast.

Prep: 20 min. + chilling

Bake: 40 min. + standing

Makes: 8 servings

8 oz. day-old French bread

4 large eggs

2 Tbsp. granulated sugar

1 Tbsp. brown sugar

2 tsp. vanilla extract

1 tsp. maple extract

¹/₄ tsp. kosher salt

2 cups whole milk

¹/₂ cup heavy whipping cream

TOPPING

¹/₄ cup all-purpose flour 3 Tbsp. brown sugar

3 Tbsp. unsalted butter, cut into ¹/₄-in. cubes 1 tsp. ground cinnamon

Freshly grated nutmeg, optional

Fresh blueberries or raspberries Confectioners’ sugar Whipped cream 1. Cut bread into 1-in.-thick slices. Arrange in a single layer in a greased 13x9-in. baking dish. Lightly beat next six ingredients; stir in milk and cream. Pour the egg mixture over the bread, turning once to coat. Refrigerate, covered, overnight.

2. Preheat oven to 375°. Turn bread again to coat. For topping, combine next four ingredients and, if desired, nutmeg. Sprinkle flour mixture over bread. Bake, uncovered, until a knife inserted in center comes out clean and the topping is golden brown, 40-45 minutes. Let stand for 10 minutes before cutting. Top with blueberries or raspberries; sprinkle with confectioners’ sugar. Serve with whipped cream.

Per serving: 297 cal., 15g fat (8g sat. fat), 128mg chol., 299mg sod., 32g carb. (15g sugars, 1g fiber), 9g pro.

Test Kitchen tips:

• Top this French toast with seasonal fruit—berries in spring, stone fruit in summer, apples or pears in fall, and citrus in winter.

• Switch it up by using brioche or challah in place of French bread.