1. Prepare caramel base:

• In a saucepan, melt brown sugar, butter, and corn syrup over medium heat until smooth and bubbly.

• Pour mixture into the bottom of a greased 9×13-inch baking dish.

2. Assemble casserole:

• Arrange bread cubes or slices evenly over the caramel layer.

• In a large bowl, whisk eggs, half-and-half, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.

• Pour custard evenly over the bread, pressing down lightly so it absorbs.

3. Chill overnight:

• Cover with plastic wrap or foil and refrigerate at least 4 hours or overnight for best flavor.

4. Bake:

• Preheat oven to 350°F (175°C).

• Remove casserole from fridge, uncover, and let sit at room temperature for 15 minutes.

• Bake 40–50 minutes until golden brown and set (center should be slightly puffed).

5. Caramelize top (optional for extra brûlée effect):

• After baking, sprinkle the top with 2–3 tablespoons sugar. Use a kitchen torch (or broil briefly) to caramelize until crisp.

6. Serve:

• Top with fresh raspberries, powdered sugar, or drizzle of maple syrup. Serve warm and enjoy!