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Lightly grease a 13-by-9-inch baking dish. Layer the challah pieces in the dish.
In a large bowl, whisk the eggs, milk, cream, brown sugar, vanilla, half of the cinnamon, the salt, and nutmeg. Pour the egg mixture over the bread, cover the baking dish with plastic wrap, and refrigerate for at least 2 hours or up to 1 day.
Heat the oven to 375°F and remove the dish from the fridge. In a small bowl, stir the granulated sugar with the remaining 1 teaspoon of the cinnamon. Drizzle the butter evenly over the bread, then sprinkle with the cinnamon-sugar. Bake for 35 to 45 minutes, until puffed and deep golden brown.
Let rest for 10 minutes. Serve with maple syrup, a dusting of powdered sugar, and a topping of fresh berries.