1. In a bowl, whisk together eggs, milk, half and half, salt, cinnamon, vanilla and nutmeg, until combined (can even put in blender to combine if you want).
2. Place bread cubes in a 9 x 13 baking dish and pour over the egg custard mixture. Stir carefully to combine without breaking up the bread.
3. Cover with plastic wrap and place in fridge for at least 4 hours, but preferably overnight.

In the morning (or at least 4 hours later):

1. Prepare a cookie sheet with a silicone nonstick liner or tinfoil sprayed with nonstick cooking spray.
2. In a separate bowl mix the melted butter and brown sugar together.
3. Then carefully arrange the soaked bread cubes on prepared cookie sheet in a single layer.
4. Next drizzle the butter and brown sugar mixture over the bread cubes.
5. Bake at 350 for 20 minutes. If the sugar hasn’t caramelized after 20 minutes, turn your oven onto broil for a minute to toast the top. Watch carefully though so you don’t burn it!
6. Serve with whipped cream and fresh fruit. (We like Berries and bananas)

Gluten Free option:

1. If you want to make this gluten free–use your favorite gluten free bread–but do not soak it! It will break down and become mushy. I made a small batch for my son in a separate pan–in the morning I used one egg and about a 1/4 milk and 2 Tablespoons half and half, a shake of cinnamon, nutmeg and a pinch of salt. I stirred 3 gluten free bread slices into the egg mixture and layed them on a cookie sheet lined with tinfoil (sprayed with nonstick spray). Drizzled on some of the butter sugar mixture and baked like the recipe says. Worked GREAT!