# What You'll Need:
→ 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 (1.75 oz) light brown sugar
14 - 1/2 teaspoon ground cinnamon
→ Optional Garnishes
15 - Maple syrup
16 - Powdered sugar
17 - Fresh berries
# How To Make It:
01 - Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Place the bread slices in the dish, overlapping slightly for even coverage.
03 - In a large bowl, whisk together eggs, whole milk, heavy cream, brown sugar, vanilla, cinnamon, ginger, nutmeg, cardamom, and salt until smooth.
04 - Pour the custard evenly over the bread and gently press down to ensure saturation.
05 - Combine melted butter, brown sugar, and cinnamon in a small bowl; drizzle evenly over the soaked bread.
06 - Cover the casserole and refrigerate for at least 30 minutes or overnight to enhance flavor absorption.
07 - Set the oven temperature to 350°F.
08 - Uncover and bake for 40 to 45 minutes until the top is golden brown and the center is set.
09 - Allow to cool slightly before serving warm with optional maple syrup, powdered sugar, or fresh berries.
