Cranberry Pear Baked French Toast

1 loaf brioche bread, cubed

8 eggs

2 cups milk

1/2 cup half-and-half

1/2 cup light brown sugar, loosely packed

1 Tbsp. vanilla extract

1/4 tsp. kosher salt

2 firm pears, cored, diced

2 cups fresh cranberries

For the topping:

1/2 cup almond flour

1/4 cup light brown sugar, packed

1 tsp. ground cardamom

1/4 tsp. ground nutmeg

1/4 tsp. kosher salt

4 Tbsp. unsalted butter, softened

Maple syrup, for serving

1. Prepare this baked french toast the night before you want to enjoy it. Start by greasing a 9-by-13-inch baking dish.
2. Arrange the cubed brioche bread evenly in the prepared baking dish. 
3. Make the custard: In a large mixing bowl, whisk eggs, milk, half-and-half, brown sugar, vanilla, and salt. Pour the custard mixture evenly over bread cubes in the baking dish. 
4. Scatter diced pears and whole cranberries evenly over bread and custard mixture. 
5. Make the topping: Combine the topping ingredients in a medium bowl and mix with a fork, until the mixture resembles wet sand. Scatter the topping evenly over the fruit layer.
6. Cover the baking dish tightly, and refrigerate overnight. 
7. In the morning, remove the baking dish from the fridge and let come to room temperature while the oven preheats to 350 degrees F. 
8. Bake the french toast, uncovered, for 50-60 minutes (50 minutes for softer texture, 60 minutes for more firm texture). The custard is set when a clean knife inserted in the center comes out clean.
9. Serve immediately, drizzled with maple syrup. Store leftovers in an airtight container in the refrigerator for up to 5 days.