Lightly coat a 23 x 33 cm (9 x 13 inch) baking dish with non-stick spray. Preheat your oven to 175°C.

In a large mixing bowl, combine the eggs, whole milk, heavy cream, granulated sugar, 100 g brown sugar, vanilla extract, 2 teaspoons cinnamon, and nutmeg. Whisk until blended.

Gently add the bread cubes to the egg mixture and turn to coat, ensuring each piece absorbs the custard.

In a medium bowl, mix the flour, remaining 100 g brown sugar, 1 teaspoon cinnamon, and salt. Add the cold butter and incorporate until resembling coarse crumbs.

Transfer the soaked bread mixture into the prepared baking dish and sprinkle the crumble topping across the surface.

Bake for 45–50 minutes, or until the topping is crisp and the center has set.