# What You Need:
→ Bread
01 - 1 loaf brioche or challah, day-old, sliced thick (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 (1.75 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.
02 - Place bread slices in the dish, overlapping slightly.
03 - In a large bowl, whisk eggs, milk, cream, brown sugar, vanilla, cinnamon, ginger, nutmeg, cardamom, and salt until smooth.
04 - Pour custard evenly over bread slices and gently press down to absorb.
05 - In a small bowl, mix melted butter, brown sugar, and cinnamon. Drizzle over the casserole.
06 - Cover and refrigerate for at least 30 minutes or overnight for best results.
07 - Set oven temperature to 350°F (175°C).
08 - Bake uncovered for 40 to 45 minutes until golden and just set at the center.
09 - Allow to cool slightly. Serve warm with maple syrup, powdered sugar, or fresh berries if desired.
