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Lightly grease a 9×13-inch baking dish. Arrange the thick bread slices in the dish, overlapping them slightly.
In a large bowl, whisk together the eggs, milk, cream, both sugars, vanilla, cinnamon, and nutmeg until smooth. Pour this custard mixture evenly over the bread, pressing down gently to ensure every piece is coated. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
In a medium bowl, mix the flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs. Refrigerate the streusel until you’re ready to bake.
Preheat your oven to 175°C (350°F). Remove the casserole from the refrigerator and sprinkle the streusel topping evenly over the bread. Bake, uncovered, for 45-55 minutes, until the top is golden brown and the custard is set in the center.
Let the casserole cool for 5-10 minutes before serving. Garnish with powdered sugar and fresh berries, and serve with warm maple syrup on the side.