Prepare the Bread: Cut the bread into 1-inch cubes and spread them evenly in the prepared 9x13 inch baking dish.

Whisk the Custard: In a large mixing bowl, whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until well combined.

Pour Over Bread: Pour the custard mixture evenly over the bread cubes, making sure to saturate all the bread. Gently press down on the bread to ensure it’s submerged in the custard.

Cover and Refrigerate: Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours, or preferably overnight.

Preheat Oven: Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator about 30 minutes before baking to allow it to come to room temperature slightly.

Bake: Uncover the baking dish and bake for 40-45 minutes, or until the top is golden brown and the center is set.

Cool Briefly: Let the casserole cool for a few minutes before slicing and serving.

Serve and Enjoy: Slice into squares and serve warm with your favorite toppings, such as fresh berries, maple syrup, powdered sugar, or whipped cream.