Grease a 13x9 baking dish or a similarly sized casserole dish.

Cut brioche slices in half in a triangle shape or into 1-inch cubes. Arrange the slices or cubes in a single layer in the prepared baking dish. You can overlap them slightly as needed.

In a large mixing bowl, whisk together eggs, evaporated milk, heavy cream, brown sugar, granulated sugar, vanilla extract, almond extract, ground cinnamon, and salt until well combined.

Pour the custard mixture evenly over the brioche slices, making sure each slice is well-coated. You may want to gently press the bread down to ensure it absorbs the custard.

If desired, sprinkle chopped pecans or walnuts on top of the bread. Cover with plastic wrap or aluminum foil and refrigerate for at least 1 hour or overnight to allow the bread to soak up the custard.

Once ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for about 15 minutes.

Bake uncovered in a preheated 350°F oven for 45-50 minutes, or until the top is golden brown and the center is set.

Let the baked French toast cool for a few minutes. Dust with powdered sugar, slice and serve warm with your favorite toppings.