-
1
Butter a 13-by-9-inch glass baking dish.
-
2
Cut twelve 1-inch-thick diagonal slices from bread (reserve ends for another use).
-
3
Generously butter one side of each slice and arrange slices buttered sides up in one layer in buttered dish, squeezing them slightly to fit if necessary.
-
4
Whisk together eggs, milk, and salt in a bowl until well combined, then pour evenly over bread.
-
5
Refrigerate, covered, until bread has absorbed all of custard, at least 1 hour (time may vary depending on bread).
-
6
Put a rack in middle of oven and preheat oven to 425u00b0F
-
7
Bring soaked bread to room temperature.
-
8
Sprinkle bread with sugar.
-
9
Bake until bread is puffed and top is golden, 20 to 25 minutes.
-
10
Serve immediately, with maple syrup.
-
11
Cook's Note:.
-
12
The soaked bread can be refrigerated for up to 24 hours.
-
13
**Cook time does not include refrigeration or bringing the bread back to room temperature before cooking.
