Brioche French Toast Casserole

Prepare the baking dish by spraying it generously with nonstick cooking spray and set aside.
Cut the brioche bread slices diagonally to create triangle shapes. Set Aside
13 slices Brioche Bread
Make the custard by whisking the eggs, then adding the brown sugar, maple syrup, heavy cream, whole milk, vanilla, cinnamon, nutmeg, salt, and melted butter. Whisk until fully combined and smooth.
8 Eggs, 1.25 Cups Whole Milk, ¾ Cup Heavy Cream , ¼ Cup Brown Sugar, ¼ Cup Maple Syrup, 1 Tbsp Vanilla, 1.5 tsp Cinnamon, ¼ tsp Nutmeg, ½ tsp Salt, 2 Tbsp Butter
Dip each triangle slice of brioche into the custard mixture, making sure both sides are coated but not overly soaked. Layer the dipped slices in the baking dish, slightly overlapping them until all bread has been used. Pour 2 cups of the remaining custard on top.
Cover tightly with plastic wrap and refrigerate for at least 30 minutes, or up to overnight to allow the custard to fully absorb.
When ready to bake, remove the casserole from the refrigerator with the oven preheated to 350°F. Sprinkle the remaining brown sugar on top for a caramelized finish.
2 Tbsp Brown Sugar
Bake for 45 minutes, or until the top is golden brown and the center is set. Let the casserole rest for 5-10 minutes before serving.