1. Grease 9×13-inch baking dish with butter or cooking spray.

2. Cut bread into 1-inch cubes (about 10-12 cups). If bread is fresh, spread on baking sheet and let dry 4-8 hours.

3. Prepare berries: Hull and slice strawberries into ¼-inch pieces. Leave blueberries and raspberries whole.

4. In large bowl, whisk together eggs, milk, cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt until smooth.

5. Make streusel: Mix flour, brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Cut in cold butter until crumbly. Refrigerate.

6. Layer half the bread cubes in prepared dish. Scatter half the berries over bread.

7. Add remaining bread cubes, then remaining berries on top.

8. Pour custard mixture evenly over bread and berries. Press down gently with spatula to ensure all bread is submerged.

9. Cover tightly with plastic wrap. Refrigerate 8-12 hours or overnight.

10. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°F.

11. Remove plastic wrap. Sprinkle streusel topping evenly over casserole.

12. Bake 45-55 minutes until golden brown, puffed, and internal temp reaches 160-165°F. Tent with foil if top browns too quickly.

13. Let rest 10-15 minutes before serving. Dust with powdered sugar, serve with maple syrup and whipped cream.