First, melt 6 tablespoons of butter with 3/4 cup packed brown sugar and 2 tablespoons of maple syrup in a pan for 1 to 2 minutes until the sugar dissolves, then stir to combine. Lightly grease a 9×13-inch pan and spread this caramel mixture evenly across the bottom for a sweet foundation.

Next, arrange 6 to 8 slices of French bread, cut into 3/4-inch cubes, in a mostly even single layer over the caramel. In a separate bowl, whisk 4 large eggs with 1 cup half-and-half, 1 tablespoon vanilla extract, and 1/4 teaspoon salt until well blended, then pour this mixture evenly over the bread.

Cover the pan and refrigerate for 8 to 10 hours to let the flavors soak in. When you’re ready to bake, remove the casserole from the refrigerator and leave it uncovered. Place it in a cold oven and preheat to 350°F (175°C), then bake for 30 to 35 minutes until the bread is golden and the caramel bubbles.

Optionally, for a caramelized twist, bake for 20 minutes, then flip the casserole using a flat spatula so the caramel side is up, and bake an additional 10 to 15 minutes. This step helps achieve that signature crisp texture. Serve warm, topped with sweetened whipped cream and fresh berries for a delightful finish.