Butter a 9x13 inch baking dish and scatter the bread cubes evenly across the bottom.

Whisk eggs, milk, cream, sugar, vanilla, cinnamon and salt together until fully combined.

Pour the custard over the bread, pressing gently so every cube soaks up liquid.

Cover tightly and refrigerate overnight, at least 8 hours, until the bread feels heavy and saturated.

The next morning, combine the streusel flour, brown sugar and cinnamon, then cut in the cold butter until it looks like coarse crumbs.

Remove the casserole from the fridge 20 minutes before baking and preheat the oven to 350°F.

Scatter the streusel evenly over the soaked bread.

Bake uncovered 45 to 50 minutes, until deep golden on top and a knife inserted in the center comes out mostly clean.

Tent loosely with foil for the last 10 minutes if the top browns too fast.

Let rest 5 minutes so it sets enough to slice cleanly.

Serve warm, cut into squares, with warm maple syrup poured over the top.