Just double the recipe, and put in bigger pans...should work.

Overnight French Toast
Recipe By : Taste of Home
Servings: 8

1 (1lb) loaf unsliced cinnamon-raisin bread
5 eggs
2 egg yolks
1 cup light cream
3/4 cup packed brown sugar
2 tsp pumpkin pie spice
1 tsp maple flavoring
1 tsp vanilla
3 cups milk
1/4 cup butter or margarine -- melted
fresh strawberries or maple syrup

Slice ends from bread and discard or save for another use. Slice remaining loaf into 8 one inch slices and arrange in the bottom of 2 greased 8" sq. baking pans. In a large bowl, beat eggs, yolks, cream, brown sugar, pie spice and flavorings. Gradually add milk, beating until well blended; pour over bread. Cover and chill overnight. Remove from refrigerator 30 min. before baking. Drizzle with butter. Bake, uncovered, at 350 degrees for 45-60 min. or until a knife inserted near the center comes out clean. Serve warm; top with strawberries or syrup if desired.

And another that sounds good

Stuffed French Toast
Recipe By : Southern Living 2/98
Serving Size : 8

1 (16 oz) French bread loaf -- cut into 18 slices
1 (8 oz pkg) cream cheese -- cut into 1/4-inch slices
1 (3 oz pkg) cream cheese -- cut into 1/4-inch slices
12 large eggs
2 cups milk
1/3 cup maple syrup
dash cinnamon

Place 9 bread slices in a single layer in bottom of a lightly greased 13x9-inch baking dish; top with cream cheese slices and remaining bread. Whisk together eggs and next 3 ingred.; pour over bread. Cover and chill 8 hrs. Let stand at room temp. 30 min. Bake at 350 degrees for 45 min., shielding with foil after 20 min.