Baked French Toast

This is Jeanie's recipe using Alton Brown's method. A perfect combination for perfect baked french toast. Great with buttermilk syrup and fresh fruit.

Ingredients
4 beaten eggs
1 cup whipping cream, buttermilk, sour cream, or eggnog
3 cups milk
1 cube butter melted
1 teaspoon vanilla
¾ cup sugar
1 tablespoon cinnamon
¼ teaspoon nutmeg (optional)
½ cup nuts (optional)
12 slices day old French bread

Method
In medium size mixing bowl, whisk ingredients together. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side. Then remove to a cooling rack that is sitting in a sheet pan and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

Note: The night prior to making this recipe, place bread in a bread drying rack over night to allow it to dry and harden.