# What You'll 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
# How to Make It:
01 - Grease a 9x13-inch baking dish with butter or nonstick spray to prevent sticking.
02 - Place the bread slices in the baking dish, overlapping them slightly for an even layer.
03 - In a large bowl, whisk together eggs, whole milk, heavy cream, light brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, and salt until fully combined.
04 - Pour the custard mixture evenly over the arranged bread slices, gently pressing down to help the bread absorb the liquid.
05 - Combine melted unsalted butter, light brown sugar, and ground cinnamon in a small bowl, then drizzle over the soaked bread.
06 - Cover the dish and refrigerate for at least 30 minutes or overnight to allow flavors to meld and custard to soak.
07 - Set oven temperature to 350°F and allow it to reach heat before baking.
08 - Remove cover and bake uncovered for 40 to 45 minutes until the top is golden brown and the custard is just set in the center.
09 - Allow the dish to cool slightly before serving warm, optionally topped with maple syrup, powdered sugar, or fresh berries.
