Lightly grease a 21 x 29 cm (8 x 11 inch) baking dish with butter or oil.

If using a full loaf of brioche, cut it into thick slices at least 1.5 cm (0.6-inch) thick.

Cut each slice of Brioche Bread in half diagonally to get a triangle shape. Set aside.

Prepare the custard in a large mixing bowl by whisking together the Eggs, Milk, Cream, Maple Syrup, Vanilla, Cinnamon, Nutmeg, and Salt until smooth.

Dip each brioche slice in the custard for a few seconds, making sure they are fully covered and feel heavy. Tightly layer the dipped slices inside the prepared baking dish, pointy side of the slice facing up. Pour any leftover custard over the brioche slices.

Place in the refrigerator to soak for 30 minutes to 1 hour.

Preheat your oven to 180 degrees Celsius / 350 degrees Fahrenheit.

Optionally, top the casserole with some Flaked Almond and Raw Sugar for extra crunch just before baking.

Bake for 35 to 40 minutes or until the edges of the French toast bake are golden and crunchy. Place on a wire rack to cool down for 10 minutes before serving.

Finish with your choice of toppings.