1-First, grease a 9×13-inch baking dish with butter or non-stick spray. This step helps prevent sticking and makes cleanup easier, which I appreciate on busy days.

2-In a large mixing bowl, whisk together 8 large eggs, 2 cups milk, ½ cup heavy cream, 1 tablespoon vanilla extract, and ¾ cup sugar until well combined. Adding the cinnamon from the topping mix here can enhance the flavor even more.

3-Add the cubed bread from your 1 (24-ounce) loaf to the custard mixture. Gently stir to ensure all pieces soak up the liquid evenly, which takes about 5 minutes of careful mixing.

4-Transfer the soaked bread mixture into the prepared baking dish, spreading it out evenly for uniform baking.

5-Cover the dish tightly and refrigerate overnight. This allows the flavors to meld, creating that amazing custardy texture I love.

6-In the morning, preheat your oven to 350°F (175°C) and prepare the topping by mixing ½ cup all-purpose flour, ½ cup packed light brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon salt, and ½ cup cold unsalted butter.

7-Sprinkle the topping over the casserole before baking uncovered for 45-50 minutes, or until golden brown.

8-Let it rest for 5 minutes, then serve warm with your favorite additions like fresh berries.