Instructions

• Position oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C).
• Arrange the 16 bread slices in a single layer on two large baking sheets. Toast in the preheated oven until the tops are very lightly toasted and feel dry to the touch but are not browned, about 8–10 minutes, switching the pans’ positions between the racks halfway through.
• Transfer the toasted slices to a cutting board. While still warm, cut each slice in half diagonally. Let the cut pieces cool slightly.
• Butter a 9×13-inch casserole dish.
• In a small bowl, whisk together 3 tablespoons granulated sugar and 1 teaspoon ground cinnamon.
• In a large bowl, whisk together the 12-ounce can of fat-free evaporated milk, 1 cup 2% or whole milk, 6 large eggs, 1/4 cup pure maple syrup, 1 tablespoon pure vanilla extract, the zest of 1 small lemon or 1/2 orange, 1/4 teaspoon kosher salt, and the remaining 1/4 teaspoon ground cinnamon until well combined.
• Fan the bread halves into the buttered 9×13-inch dish, arranging them with slight overlap so they fit in a single layer or two slightly overlapping layers as needed.
• Pour the custard mixture evenly over the arranged bread, pressing the bread down lightly so it soaks up the custard. Sprinkle the cinnamon-sugar mixture evenly over the top. Cover the pan tightly with foil and let sit at room temperature for 15 minutes, or refrigerate covered overnight.
• When ready to bake, place a rack in the center of the oven and preheat to 375°F (190°C). If the dish was refrigerated, remove it from the refrigerator now and let it come toward room temperature while the oven preheats.
• Bake the covered casserole for 20 minutes. Remove the foil and continue baking until the bread is puffed, golden, and no liquid seeps out when lightly pressed, about 10 more minutes.
• Remove from the oven and let rest for a few minutes. Slice into squares and serve hot with pure maple syrup, butter, fresh berries, Greek yogurt, powdered sugar, peanut butter, or other toppings you like.