# What You'll Need:
→ Bread
01 - 1 loaf brioche or challah bread, day-old, thick sliced (approximately 16 oz)
→ Custard
02 - 4 large eggs
03 - 2 cups whole milk (16 fl oz)
04 - 1/2 cup heavy cream (4 fl oz)
05 - 1/3 cup light brown sugar (2.3 oz)
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 unsalted butter, melted (2 oz)
13 - 1/4 cup light brown sugar (1.8 oz)
14 - 1/2 teaspoon ground cinnamon
→ Optional Garnishes
15 - Maple syrup
16 - Powdered sugar
17 - Fresh berries
# Directions:
01 - Grease a 9x13-inch baking dish with butter or nonstick spray to prevent sticking.
02 - Place bread slices in the baking dish, slightly overlapping for an even layer.
03 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream, light brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, and salt until fully blended.
04 - Pour custard mixture evenly over bread, gently pressing slices to absorb the custard thoroughly.
05 - Combine melted butter, light brown sugar, and cinnamon in a small bowl; drizzle the topping evenly over the soaked bread.
06 - Cover the casserole and refrigerate for at least 30 minutes or overnight for enhanced flavor and texture.
07 - Set oven to 350°F (175°C) to properly bake the custard.
08 - Remove cover and bake the casserole for 40 to 45 minutes until the top is golden and center is just set.
09 - Allow to cool slightly before serving warm with optional maple syrup, powdered sugar, or fresh berries.
