French toast for a crowd can be a challenge. You’ve got to make sure your bread is well soaked (but not falling apart), you’re often working two pans at once for quick batch cooking (while getting everything else on the table), and you want it all to stay warm (without letting it dry out in the oven). This is made the day before and heats up beautifully in the oven, so all frying can be done before guests arrive.

Method:

• Preheat oven to 180°C (350°F). Line a 23cm x 33cm (9 by 13-inch) baking dish with parchment paper, leaving overhang on at least 2 sides.
• Spread the challah on a sheet pan in an even layer. Bake for 15 minutes, or until lightly golden and crisp, then let cool on the pan.
• In a large bowl, whisk the granulated sugar, cinnamon, salt, and eggs until smooth, then slowly whisk in the milk until fully incorporated.
• Transfer the toasted challah to the prepared baking dish. Pour the milk mixture over the bread and let sit on the counter to soak for 45 minutes, using your hands to lightly press the bread in an even layer to soak up the milk.
• Bake for 35 to 40 minutes, until set but with a little jiggle. Let cool completely in the pan.
• Use an offset spatula to ensure none of the edges are sticking to the pan, then carefully transfer the French toast to a cutting board arranged horizontally. Trim the outer 1/2cm (1/4 inch) of the block, which makes for a great chef’s snack, then slice the block in half lengthwise and slice crosswise every 4cm (1 ½ inches) to make batons.
• In a large skillet, heat 2 tbsp butter over medium-high heat. Add half of the French toast sticks and cook, turning as needed, until golden brown, 4 to 5 minutes. Transfer to a platter and repeat with the remaining butter and French toast sticks.
• Once all the French toast sticks are on the platter, garnish with icing (confectioners’) sugar and serve with maple syrup.
• Make Ahead: French toast sticks can be made up until slicing and pan-searing (through step 5) up to 2 days in advance, covered in plastic wrap, and kept in the refrigerator. They can be pan-seared (step 7) up to 1 hour before serving, held on a parchment-lined sheet pan to reheat in the oven.
• Leftovers will keep for 5 days in the refrigerator.

Recipe adapted from Dinner Party Animal (Recipes to Make Every Day A Celebration) (Harper Collins)