Babka French Toast Bake

Instructions

1. Spread a thin layer of ⅔ cup Nutella or other chocolate hazelnut spread on one side of each slice of one 1-lb. loaf challah or white Pullman bread, sliced ½" thick, then cut in half on a diagonal. Set aside.

2. Whisk 8 large eggs, 3 cups heavy cream, 1 Tbsp. vanilla extract, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. ground cinnamon, and ⅔ cup (packed; 133 g) dark brown sugar in a large bowl until smooth. Pour half of custard into a 13x9" baking dish. Shingle reserved bread, Nutella side up, in dish, overlapping as needed to create a zigzag-like pattern. Pour remaining custard over to saturate bread. Cover tightly with plastic wrap and chill at least 1 hour.