Spread the cubes on two baking sheets and bake at 300°F for 15 minutes, until dry and lightly toasted, then cool for 10 minutes. The cubes should feel crisp on the outside and still soft inside.

Whisk the eggs, milk, cream, brown sugar, maple syrup, vanilla, cinnamon, nutmeg, and salt for 1 minute, until smooth with no streaks of yolk or lumps of sugar.

Place the cooled cubes in the greased dish, pour the custard evenly over the top, and press the bread gently into the liquid with a spatula. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

Whisk the flour, brown sugar, cinnamon, and salt, then cut in the cold butter until the mixture looks like coarse crumbs with some pea sized pieces, and stir in the pecans. Cover and refrigerate until baking.

Take the dish out of the fridge for 30 minutes while the oven heats to 350°F (175°C). Use a baking dish rated for this temperature change and follow its manufacturer’s instructions; a short counter rest does not guarantee glass is safe from thermal shock.

Remove the plastic wrap, cover the dish with foil, and bake at 350°F for 25 minutes, until the edges look set and the center is still loose.

Remove the foil, sprinkle on the streusel, and bake for 25 to 30 minutes more, until the top is deep golden, a knife in the center comes out clean, and the middle reads 165°F. Rest for 10 minutes, then dust with powdered sugar and serve with warm maple syrup.