Baked French Toast

I bought 2 loaves of French bread the other day and miraculously only one got eaten. If you know me that's a real miracle. I've spoke of my love for French bread before and sometimes two loaves will get eaten in a day or two especially if I have some yummy cheese laying around. But one whole loaf was still around over the weekend. On Saturday, I decided we'd have french toast on Sunday and got to work on getting a recipe. I did some digging and found this recipe which I used as a base. I've added my modifications.


Ingredients

10 slices of bread (I could only fit 4 slices in one pan. I used 2 pans and had 8 slices total)
3 large eggs (I used 8)
1 2/3 cups almond milk (I used 2 cups of lactose free milk and 1 1/2 cup of soy cream)
1/4 cup sugar
1 teaspoon vanilla (Used 2 tsp)
1/2 tsp orange extract (Used 3 tsps)

butter a 13- by 9- by 2-inch glass baking dish.

use random slices of bread, slicing in half where necessary, squeeze slices slightly to fit if necessary. lay into buttered pan, in two layers.

Whisk together eggs, milk, sugar, and extracts until combined well, then pour evenly over bread. Chill, covered with foil, until bread has absorbed all of custard, at least 1 hour and up to 1 day, depending on bread.

Preheat oven to 425°F.

Bring mixture to room temperature, flip slices, and sprinkle bread with turbinado sugar.

Bake, uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately with genuine maple sugar.

I followed the rest of recipe and got this:

There was a lot of extra custard even after I left it overnight. It baked up nicely and tasted delicious. It was very orange-y so if you aren't a fan of orange, I'd skip and use either a little more vanilla or maybe even maple extract. I can't wait to make this again. It would be terrific for a bunch or if you had overnight guests.