# What You'll Need:
→ Bread
01 - 1 loaf brioche or challah, 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 (about 3.5 tablespoons)
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 (4 tablespoons)
14 - 1/2 teaspoon ground cinnamon
→ Optional Garnishes
15 - Maple syrup
16 - Powdered sugar
17 - Fresh berries
# Step-by-Step Directions:
01 - Grease a 9x13-inch baking dish using butter or nonstick spray.
02 - Place the bread slices in the dish, slightly overlapping them to fit evenly.
03 - In a large bowl, vigorously whisk together eggs, whole milk, heavy cream, light brown sugar, vanilla extract, cinnamon, ginger, nutmeg, cardamom, and salt until fully blended and smooth.
04 - Pour the custard mixture uniformly over the arranged bread slices and gently press the bread down to ensure thorough absorption.
05 - In a small bowl, combine melted unsalted butter, light brown sugar, and ground cinnamon; drizzle this mixture evenly over the soaked bread.
06 - Cover the dish and refrigerate for a minimum of 30 minutes or overnight to enhance custard infusion.
07 - Set the oven temperature to 350°F (175°C) to prepare for baking.
08 - Uncover the dish and bake for 40 to 45 minutes until the top is golden brown and the center is just set.
09 - Allow to cool slightly before serving warm. Optionally garnish with maple syrup, powdered sugar, or fresh berries as desired.
