1. Grease a 9×13-inch baking dish and arrange cinnamon sourdough bread slices in overlapping layers.

2. In a bowl whisk together eggs, milk, heavy cream, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.

3. Slowly pour the custard mixture over the bread, pressing gently to soak each slice. Cover and refrigerate for at least 30 minutes.

4. Preheat the oven to 350°F (175°C) and let the dish sit at room temperature for 10 minutes before baking.

5. Drizzle melted butter over the top and bake uncovered for 40-45 minutes until the top is golden brown and a knife inserted in the center comes out clean but moist.

6. Let the bake rest for 5 minutes, then serve warm with maple syrup, powdered sugar, and fresh berries.