° 1 loaf of thick French bread or Texas toast
° 8 eggs
° 2 and a half cups
°Half a cup of milk
°3 tablespoons of fine sugar
°1 1/2 tsp pure vanilla
° 1/2 tsp cinnamon
° 1/2 tsp nutmeg
° 1/2 tsp salt
°Cinnamon Crunch Top:
 ° 1 1/2 butter 12 tablespoons
°1 cup brown sugar package
° 1 tsp corn syrup optional
°1 teaspoon ground cinnamon
°1/2 teaspoon ground nutmeg

* Methods  :

Preparing 9" x 13" skillet by coating entire inside of skillet with butter or cook spray. Put it apart.
Cutting French bread 1 inch thick. Arrange the slices in the prepared baking dish in rows, overlapping the slices. Put aside.
In  bowl, whisking eggs. We add half the milk, sugar, vanilla, cinnamon and nutmeg // salt. Whisk until well blended.
Pour the egg mixture over the bread slices, making sure to cover them well. Pour some of mix between slices, making sure all slices are totally covered. Cover with aluminum foil and put in the fridge overnight
The next day, preheat oven to 350°F, carefully flipping each piece of bread making sure everything is nice and coated with batter.
Prepare the filling:
Combine all ingredients in a medium bowl and stir until combined. Pour the filling over the prepared slices of bread. Then evenly distribute it on the bread (as if it were topping a cake).
Bake for 35 minutes, until puffed and slightly browned.