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Thick slices of bread (white country loaf, challah, french brioche, or chocolate babka)

2 Tbsp Butter, melted

Maple syrup, for serving

Butter, for serving

1 ½ cups whole milk

2 large eggs

3-4 Tbsp granulated white sugar

1-2 tsp real vanilla extract

½ tsp ground cinnamon

½ tsp nutmeg

1 ½ cups Half & Half or heavy cream

3-4 egg yolks

3-4 Tbsp dark brown sugar

1-2 tsp vanilla paste or one scraped vanilla bean

½ tsp nutmeg, grated

Zest 1 lemon or orange

Splash of bourbon, rum, or brandy

8 ounces cream cheese (room temperature)

3 Tbsp white sugar

1 pinch kosher salt

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FOR FRENCH TOAST CASSEROLE:

1 loaf of bread (preferably brioche)

5 whole eggs

5 Tbsp butter, divided

3 Tbsp brown sugar

1 Tsp cinnamon

Pinch kosher salt

Pecan pieces

Turbinado sugar

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1. Start by cutting your bread of choice into thick slices. Place onto a wire rack set in a rimmed baking sheet. Leave out overnight uncovered, or preheat the oven to its lowest temperature and place the bread in for 15-20 minutes, flipping halfway through.

2. For the classic custard, in a large bowl combine 1 ½ cups of whole milk, 2 large eggs, 3-4 tablespoons of granulated white sugar, 1-2 teaspoons of real vanilla extract, and ½ teaspoon each of ground cinnamon and nutmeg. Whisk together until combined and no streaks of egg remain.

3. For fancy french toast custard, in a large bowl combine 1 ½ cups of half & half or heavy cream, 3-4 egg yolks, 3-4 tablespoons of dark brown sugar, 1-2 teaspoons of vanilla paste or one scraped vanilla bean, ½ teaspoon of freshly grated nutmeg, the zest of a lemon or orange, and a splash of either bourbon, rum, or brandy. Whisk together until fully combined.

4. Once the custard is ready, pour it into a cake pan or pie plate. Grab a piece of thickly cut bread and drop it into the custard, letting it sit for 20-30 seconds on each side.

5. Heat 2 tablespoons of melted butter in a non-stick skillet over medium heat. Add the soaked bread to the skillet and let the bread fry for 3-5 minutes on each side, until golden brown.

6. Place onto a wire rack set in a rimmed baking sheet in a 350°F oven while you cook all of the pieces.

7. Once every piece of toast is complete, stack on a plate, topped with butter and maple syrup.

8. For a tangy butter for the chocolate babka, whip together 8 ounces of room temperature cream cheese with 3 tablespoons of sugar and a pinch of salt.

FOR FRENCH TOAST CASSEROLE:

1. Preheat oven to 350 degrees F.

2. Grease a baking dish with a Tbsp of butter. For a thinner casserole with more surface area, use a 9x13. For thicker casserole, use a smaller baking dish.

3. Make fancy custard from above, but sub 5 whole eggs for the egg yolks.

4. Cut up loaf of bread into roughly one inch cubes and add to baking dish. Pour custard over bread cubes and toss thoroughly to combine. (Alternatively, add bread cubes to large bowl, toss with custard, and then transfer to baking dish.) Flatten the surface of the bread and custard mixture to make sure it's evenly spread in the baking dish.

5. Melt remaining 4 Tbsp of butter in a small microwavable safe dish. Add brown sugar, cinnamon, and kosher salt and whisk to combine.

6. Scatter pecan pieces on bread mixture, drizzle butter mixture evenly over top, and sprinkle with turbinado sugar.

7. Bake uncovered for 40 to 45 minutes, rotating halfway through cooking. Remove when casserole is golden brown, crisp, and puffed. Let rest for 10 minutes before serving.