• Grease a 28x18 cm (11x7 inch) baking pan with butter ( or cooking spray) very lightly. Set aside.
• Melt butter and add brown sugar and cinnamon, mix well.
• Spread half of the cinnamon and butter mixture on the bottom of the baking pan.
• Cut bread slices into 2.5 cm (1 inch) chunks and place half of it in the prepared baking dish as evenly as possible.
• Spread remaining cinnamon and butter mixture for bread, sprinkle with chopped walnuts (or pecans) and add remaining bread chunks on the top as even as possible.
• In a large bowl, whisk eggs, milk, heavy cream, and vanilla together until combined.
• Pour mixture evenly over bread pieces trying to moisten every piece as well as you can. Cover and store in the refrigerator for at least 2 hours or overnight.

Crumble:

• Whisk together flour, brown sugar, cinnamon, and salt. Cut in butter with a fork or your hands until a coarse meal consistency is achieved. If the mixture is too wet add a little bit more flour one tablespoon at a time. until the mixture is crumbly. Dump the mixture into a zip lock bag and store it in the refrigerator with the pan of french toast.

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• Preheat your oven to 180°C (350°F). Uncover the french toast and evenly distribute the crumble on top. Bake for approximately 45 minutes, depending on how gooey you want the center to be.
• Serve warm with maple syrup or sprinkle confectioner's sugar on top.