Cut bread into 1 inch cubes. You can use any bread. French and brioche are wonderful.

Place bread cubes in large mixing bowl.

Mix the whole milk, eggs, heavy cream, vanilla, cinnamon and nutmeg.

Mix well and pour over bread. Mix well. Cover and refrigerate overnight so bread can soak up custard.

The next day, spray a 9x13 baking dish with non-stick spray and heat oven to 350 degrees.

Pour the bread mixture into pan and spread evenly.

In separate bowl, mix cream cheese, powdered sugar and milk to make a thick but not to thick paste.

Dollop cream cheese over bread mixture and slightly push into mixture.

Put the praline crumble evenly over top and bake until set in middle. Check after 30 minutes.

Serve warm with syrup or ice cream or just like it is.