1. Prepare the Bread

I cut the bread into 1-inch thick slices. If it’s fresh, I leave it out for 2–3 hours to dry slightly. Stale bread works best because it soaks up the custard without falling apart.

2. Make the Custard

In a bowl, I whisk together:

• 6 eggs
• 2 cups milk
• ¾ cup sugar
• 2 tsp vanilla extract
• ½ tsp salt

I mix until the sugar dissolves and the custard looks smooth.

3. Assemble the Dish

I grease the baking dish with butter. Then, I arrange the bread slices in one layer (slightly overlapping is okay). Slowly, I pour the custard over the bread, making sure every piece gets soaked. I press the bread down gently with a spatula to help it absorb the liquid.

4. Let It Rest Overnight

I cover the dish with foil and refrigerate it for at least 8 hours (or up to 24 hours). This rest time lets the bread soak up all the custard, so it bakes evenly.

5. Bake the French Toast

The next morning, I preheat the oven to 350°F (175°C). I bake the dish covered with foil for 30 minutes, then remove the foil and bake another 20–25 minutes until the top is golden and the center is set.

6. Caramelize the Sugar Topping

Once baked, I sprinkle ¼ cup sugar evenly over the top. Using a kitchen torch, I melt the sugar until it forms a shiny, crispy layer. If I don’t have a torch, I use the oven broiler for 1–2 minutes (watch closely to avoid burning).