Bread pudding meets French toast. Serve with powdered sugar and syrup, whipped cream and berries, or whatever toppings that you typically enjoy with French toast.
Preheat oven to 375° Farenheit.
In a large bowl, whisk eggs, heavy cream, spices, sugar and vanilla until well combined. Set aside.
In a small bowl, mix 1 tablespoon sugar with 1/4 teaspoon cinnamon and set aside.
Dice or tear bread into 1" pieces and spread in the bottom of a 9"x9" oven safe casserole dish. Dish should not be overflowing with bread.
Pour the custard mixture over the bread, then gently tilt the dish side to side to evenly distribute the custard. Let the mixure sit, about 10 minutes, so the bread can absorb the custard.
Sprinkle the top of the bread with the sugar-cinnamon mixture and bake, covered, 45 minutes or until puffed. Remove foil and continue baking an additional 15-20 minutes or until golden and crispy on top and cooked in the center. A knife inserted in the center should come out clean but if you see a lot of liquid, continue baking.