Eggnog French Toast Bake

1. Grease a 9x13-inch baking dish with 2 tablespoons of butter. Add the cubed bread evenly and set aside.
2. In a large bowl using a mixer, beat eggs, eggnog, heavy cream, cream cheese, sugar, vanilla extract, 1 teaspoon of cinnamon, nutmeg, and ¼ teaspoon of salt until smooth and combined.
3. Over the bread cubes, pour the custard mixture evenly, gently pressing the bread down to absorb the liquid.
4. Cover and refrigerate for at least 2 hours, or overnight.
5. Preheat the oven to 350 degrees.
6. In a medium bowl, combine the flour, brown sugar, remaining 1 teaspoon of cinnamon and remaining ¼ teaspoon of salt.
7. Using a fork or fingertips, mix the remaining 4 tablespoons of butter into the sugar mixture until it resembles coarse crumbs.
8. Over the soaked bread, sprinkle the streusel evenly.
9. Bake uncovered until the center is set and the top is golden-brown, about 45-55 minutes.
10. From the oven, remove the dish and let sit for at least 10 minutes before slicing and serving.

Tips + Tricks:

Serve slices of the Eggnog French Toast Bake dolloped with fresh whipped cream!