# What You'll Need:
→ Bread
01 - 1 loaf brioche or challah, day-old, thickly sliced (approximately 1 lb)
→ Custard
02 - 4 large eggs
03 - 2 cups whole milk (480 ml)
04 - 1/2 cup heavy cream (120 ml)
05 - 1/3 cup light brown sugar (about 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 (4 tablespoons)
13 - 1/4 cup light brown sugar (about 2.5 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.
02 - Arrange bread slices in the prepared dish, slightly overlapping.
03 - In a large bowl, whisk together eggs, whole milk, heavy cream, light brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, and salt until smooth.
04 - Pour custard evenly over the bread slices and gently press down to ensure the bread absorbs the mixture.
05 - In a small bowl, mix melted butter, light brown sugar, and cinnamon for the topping; drizzle evenly over the custard-soaked bread.
06 - Cover the dish and refrigerate for at least 30 minutes, or overnight for enhanced flavor and texture.
07 - Preheat the oven to 350°F (175°C).
08 - Uncover and bake for 40 to 45 minutes until the top is golden brown and the custard is just set in the center.
09 - Allow to cool slightly before serving warm with maple syrup, powdered sugar, or fresh berries as desired.
