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Grease a Dutch oven with 1 tbsp butter. Arrange the cubed bread in an even layer at the bottom, pressing it down gently.
Scatter half the chocolate chunks evenly over the bread, then layer the sliced bread on top, arranging it neatly.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth and well combined.
Pour the mixture evenly over the bread, pressing it down gently to ensure everything is soaked.
Drizzle the melted butter over the top and sprinkle with sugar.
Cover with the Dutch oven lid and refrigerate for 1 hour or overnight.
The next morning, preheat the oven to 180°C (350°F).
Remove the Dutch oven from the fridge and let it sit at room temperature for about 10 minutes.
Bake uncovered for 30 minutes, or until the top is golden and slightly crisp.
Once cooked, scatter the remaining chocolate chunks to melt slightly.
Let it cool for 5 minutes before serving.
Serve warm with a dollop of cream, fresh berries, and a drizzle of maple syrup.