GENEROUSLY coat a 9x13-inch baking dish with nonstick spray or rub with unsalted butter. Tear or cut the bread into 1-inch chunks, then scatter evenly into the pan (you’ll have about 9 cups of bread).

In a large mixing bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour evenly over the bread cubes. With your fingers, press down on the bread cubes and toss them around gently so that they all are wet with some of the egg mixture. Adjust them as needed so they are in an even layer. Let sit for 10 minutes, or cover and refrigerate overnight.

When ready to bake, preheat the oven to 350 degrees F. In a small bowl, stir together the sugar and cinnamon for the topping. With a small spoon, scatter evenly over the top of the French toast.

Bake the French toast uncovered for 30 to 40 minutes, depending upon how crisp vs. pudding-like you would like it. It should be lightly crisp on top and no longer raw in the center when you check with a butter knife. (35 minutes is the sweet spot in my oven for a moist inside and crispy bits on top). To serve, use a spoon to scoop out a big portion (or slice and serve it like lasagna). Serve hot with butter, maple syrup, and any other toppings of choice.