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In a large bowl combine all ingredients (except for the sliced bread), whisk to combine.
Pour mixed custard into a large shallow pan, place bread into pan and press slices down until fully submerged. Place a plastic wrap on top, leaving a 2-inch overhang all the way around. To make sure bread does not float to the top, pour a layer of pie weights (rice or dried beans will work too) on top of plastic wrap to keep bread submerged.
Transfer to the refrigerator for overnight soaking.
In the morning, remove plastic wrap by peeling up the overhang and lifting the plastic straight up, making sure that whatever was used to weigh down the bread does not fall into the custard.
Drain excess custard and arrange soaked slices in an oven-proof casserole pan.