FRENCH TOAST CASSEROLE

Ingredients

• 
  
  6 

  large eggs

• 1 2/3 cups 

  half & half
  

• 1 cup 

  heavy cream

• 1/4 cup 

  (160 g.) packed light brown sugar

• 1 tsp. 

  ground cinnamon

• 1 tsp. 

  pure vanilla extract

• 1/2 tsp. 

  kosher salt

• 1 

  (1-lb.) loaf white bread, preferably day-old, cut into 3/4"-thick slices ( we had some leftover Italian bread)
  

• 1/2 cup 

  sliced raw almonds (we toasted beforehand for sprinkling on top after casserole was out of oven)
  

• 1/2 cup 

  (60 g.) confectioners' sugar(?? we sprinkled with our sprinkle can until it looked sufficient, maybe 1/4 cup)
  

• Fresh berries, for serving (optional)

• We also added a few gratings of nutmeg. 1/4 tsp or so

• Directions

• Make the custard. This is a simple matter of whisking together the eggs, half and half, heavy cream, sugar, cinnamon, nutmeg, vanilla and salt in a large bowl until smooth. It is recommended beating the eggs until streak-free before adding the rest of the custard ingredients; that way, they'll incorporate into the custard more evenly.

• 
  
• When ready to bake, preheat your oven to 375°. While the oven is preheating, pull the French toast from the fridge, uncover it, and sprinkle the untoasted almonds over evenly. If you have toasted almond slices, add them when the custard comes out of the oven. Bake until the edges of the bread are golden brown and crisp, about 40 minutes. (Our batch could have probably used a couple more minutes)
• 
  
• Let the French toast cool for 10 minutes before dusting with confectioners' sugar and topping with berries.