Bread Pudding French Toast Casserole

Instructions:

1. Preheat the oven to 350°F (180°C) and grease a 9x13 inch baking dish with butter or non-stick spray.
2. Place the 6 cups of cubed bread in a large bowl, drizzle with 4 tbsp melted butter, and toss gently to coat.
3. Spread the buttered bread cubes evenly into the prepared baking dish.
4. In a mixing bowl, whisk together 4 large eggs and 1/2 cup packed light brown sugar until smooth.
5. Slowly stir in 2 cups half-and-half, 1 tbsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt until the mixture is fully emulsified.
6. Pour the custard evenly over the bread cubes and use a spatula to lightly press the bread down, ensuring every piece is submerged.
7. Let the dish sit for 30 minutes to soak (or cover and refrigerate for 8 hours).
8. In a small bowl, cream together 2 tbsp softened butter, 3 tbsp granulated sugar, and 1 tsp ground cinnamon until a paste forms.
9. Dot the cinnamon butter paste evenly across the top of the casserole.
10. Bake for 40–45 minutes until the top is a rich brown-brown and the center is set with an internal temperature of 160°F (71°C).
11. Remove from the oven and let the bake rest for 5–10 minutes before slicing into 8 squares.