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1
Heat oven to 225u00b0 F. Remove end crusts (heels) from bread, then cut bread into six 1-inch-thick slices. The bread slices should fit tightly in a 9- by 13-inch baking pan. Place slices of bread directly on oven rack near center of oven, and dry for about 15 minutes. Bread should not start to toast or fully dry out, but the surfaces should feel dry to the touch. Turn off oven.
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2
In a small saucepan, melt butter and brown sugar together over medium heat, stirring frequently. When mixture boils and butter and sugar are combined, remove from heat and stir in 2 tablespoons half-and-half, all but 1 teaspoon lemon zest, 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Pour mixture into bottom of 9- by 13-inch baking pan. Sprinkle the chopped walnuts in an even layer over the brown sugar mixture. Place bread slices in a tightly packed single layer over the chopped walnuts. You may trim the crusts if needed or if desired.
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3
In a bowl whisk together eggs, 1 1/2 cups half-and-half, granulated sugar, remaining 1 teaspoon lemon zest, remaining 1/2 teaspoon salt, and remaining 1 teaspoon vanilla extract. Make sure sugar is dissolved, and eggs have been completely incorporated. Pour mixture evenly over the bread slices. Cover and chill overnight (at least 8 hours).
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4
Remove pan from refrigerator, and allow to rest at room temperature for 45 to 60 minutes. Preheat oven to 350u00b0 F and bake French toast in middle of oven for about 35 to 40 minutes. The edges should just begin to brown, and the bread should puff up. Allow to rest for 5 to 6 minutes, then serve by inverting the pieces onto plates. (The first one will not look as nice as the rest, so give that one to yourself.)
