Instructions

• If you can, one day ahead place bread slices on a baking rack or tray, uncovered, to dry. When ready to assemble, slice the loaf and cut each slice into six equal pieces; set the bread pieces aside.
• Preheat the oven to 350°F and place a 9x13-inch baking dish within easy reach.
• In a large bowl, whisk 6 eggs until blended. Add 2 cup milk, 1 cup coconut milk, 1/3 cup sugar, 1/2 cup maple syrup, 1 tablespoon ground cinnamon, 1/2 teaspoon kosher salt, and the zest of 1 lemon. Whisk until the mixture is smooth and uniform.
• Add the bread pieces to the bowl and gently toss or press so the bread is well coated with the custard. Let the mixture sit 10–15 minutes, stirring or pressing once or twice, until the bread has absorbed most of the liquid.
• Transfer the soaked bread and custard into the 9x13-inch baking dish and spread evenly.
• Bake in the preheated 350°F oven until the top is golden, puffed, and the center is set, about 45 to 50 minutes. A knife inserted in the center should come out mostly clean.
• Remove from the oven and let the casserole rest 10 minutes before serving.
• Serve warm with additional maple syrup.