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Directions
Grease a 9-inch by 13-inch baking dish with butter and set aside.
Slice the bread into thick slices (½-inch to 1-inch thick). Cut each slice in half, making two triangles. If your bread is fresh, dry it out in the oven (a tip for how to do this is below).
In a large bowl, whisk the eggs, milk, cream, maple syrup, vanilla, cinnamon, cardamom, nutmeg, and salt until combined.
Quickly dip each slice of bread into the custard and place it in the baking dish, arranging each slice so that it is angled and overlaps slightly (like roof shingles).
When all the bread slices are arranged in the baking dish, pour the remaining custard over the top of the bread.
Cover with aluminum foil and refrigerate for at least 30 minutes and up to overnight.
Preheat the oven to 350°F (175°C).
Bake the French toast, still covered, for 30 minutes.
While it bakes, make the cinnamon sugar topping by stirring 1 tablespoon of sugar and ½ teaspoon of cinnamon together.
Melt 2 tablespoons of butter, uncover the French toast, and slowly pour the melted butter over the top, trying to cover most of the bread slices.
Scatter the cinnamon sugar over the bread, and then bake, uncovered, until the tips are golden brown and the bread looks puffed, about 10 minutes.
Cool for 5 minutes, cut into 8 squares, and serve with your favorite toppings.