Savory French Toast Casserole

• Cooking spray

• 1 1-lb. loaf day-old soft white bread, sliced 3/4 in. thick 

• 10 large eggs

• 2 cups half-and-half

• 1/2 cup finely chopped fresh cilantro, plus more for garnish 

• 1/2 cup finely chopped red onion (from 1 onion)

• 2 1/2 tsp. kosher salt

• 3/4 tsp. ground turmeric

• 1/2 tsp. ground coriander

• 1/2 tsp. freshly ground black pepper

• 1/4 tsp. ground cumin

• 1/4 tsp. ground ginger

• 1 medium Fresno chile, stemmed, seeded, and finely chopped (about 2 Tbsp.) 

• Chutney (such as mango or mint), for serving 

Directions

1. Coat a 13-by-9-inch baking dish with cooking spray. Arrange bread in baking dish, overlapping slices (they should fit snugly in dish).

2. Whisk eggs in a large bowl. Whisk in half-and-half, cilantro, onion, salt, turmeric, coriander, pepper, cumin, ginger, and chile until well incorporated. Pour egg mixture over bread slices, pressing gently to submerge. Let soak until bread absorbs most of egg mixture, at least 30 minutes and up to 24 hours. (If soaking longer than 1 hour, cover and refrigerate; let sit at room temperature for 30 minutes before baking.) 

3. Preheat oven to 350°F. Bake until golden and puffed, 35 to 40 minutes. Serve hot with a drizzle of chutney.