Ree Drummond of the Food Network has an easy recipe for baked French toast. To save time in the morning, assemble the ingredients in a casserole dish and refrigerate overnight.
Grease a casserole dish with butter, tear 1 loaf of French bread of crusty sourdough bread into pieces, and place them evenly throughout the dish. Whisk together 8 eggs, 2 cups of whole milk, 1/2 cup of heavy cream, 1/2 cup each of granulated sugar and brown sugar, and 2 tablespoons of vanilla extract. Evenly distribute this mixture over the bread, cover with plastic wrap, and refrigerate overnight.
To make the topping, mix together 1/2 cup each of all-purpose flour and brown sugar, 1 teaspoon of cinnamon, 1/4 teaspoon of salt, and a sprinkling of nutmeg. Cut 1 stick of cold butter into pieces, and blend them into the mixture using a pastry cutter until it has the texture of small pebbles. Transfer this to a resealable plastic bag, seal, and store it in the refrigerator overnight.
When you're ready to bake the casserole, sprinkle the topping over the contents of the casserole dish and place the dish in a preheated 350 degree Fahrenheit oven and bake for 45 minutes. If you prefer a crisper texture, rather than one that resembles that of classic bread pudding, bake it for an hour. Top individual portions with butter, warm syrup and fresh fruit.