# What to Use:
→ Bread
01 - 1 loaf (approximately 16 oz) brioche or challah, day-old, sliced thick
→ Custard
02 - 4 large eggs
03 - 2 cups (16 fl oz) whole milk
04 - 1/2 cup (4 fl oz) heavy cream
05 - 1/3 cup (2.3 oz) light brown sugar
06 - 2 teaspoons vanilla extract
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground ginger
09 - 1/4 teaspoon ground nutmeg
10 - 1/8 teaspoon ground cardamom
11 - Pinch of salt
→ Topping
12 - 1/4 cup (4 tablespoons) unsalted butter, melted
13 - 1/4 cup (1.8 oz) light brown sugar
14 - 1/2 teaspoon ground cinnamon
→ Optional Garnishes
15 - Maple syrup
16 - Powdered sugar
17 - Fresh berries
# How to Prepare:
01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Place the bread slices in the baking dish, overlapping slightly.
03 - In a large bowl, whisk together eggs, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, and salt until smooth.
04 - Pour the custard evenly over the bread slices and gently press down to ensure thorough absorption.
05 - Combine melted butter, light brown sugar, and cinnamon in a small bowl; drizzle this mixture evenly over the assembled casserole.
06 - Cover and refrigerate the dish for at least 30 minutes or overnight for enhanced flavor and texture.
07 - Set the oven temperature to 350°F (175°C).
08 - Uncover and bake the casserole for 40 to 45 minutes until the top is golden brown and the center is just set.
09 - Allow to cool slightly before serving warm, optionally topped with maple syrup, powdered sugar, or fresh berries.
