Grease a 9x13 baking dish with butter. Tear pieces or cut into cubes (roughly 1 inch) of the bread and evenly distribute in the prepared baking dish.

In a large bowl, add the eggs and whisk. Add the milk, cream, and vanilla. Whisk together to combine. Pour over the bread pieces. Tightly cover and store in the refrigerator overnight.

In a small bowl, add the flour, brown sugar, cinnamon, and salt. Stir to combine. Add the butter and break up with a fork or pastry cutter until the mixture looks like fine pebbles. Put the mixture in a Ziploc bag and store in the refrigerator.

Preheat oven to 350 degrees.

Remove the French toast and topping from the refrigerator. Uncover the French toast and sprinkle the topping evenly over the French toast.

Bake in the oven for 45 minutes to achieve and bread pudding texture. Bake for 1 hour for a firmer texture.

Serve with maple syrup and enjoy!