I cut the liquid in the recipe down to 2 cups, split 50/50 between heavy cream and fat-free milk. I used a 13x9" pan. My bread was challah. Baked for 60 minutes
1. Use day old bread OR slice&toast 10 mins @275. Fresh bread won’t absorb like stale can.
2. LET IT SOAK OVERNIGHT! Remove from fridge 30-60 mins before baking.
3. DO NOT just pour on top! *Dip each slice into liquid mixture 5ish seconds each side, saturate it*, as you would regular French toast. Assemble into dish & pour remaining mixture over.
