Cut bread into cubes. Place in greased 9x13 pan.

In medium bowl, mix together eggs, milk, cream, sugar, vanilla, and cinnamon.

Pour egg mixture evenly over bread.

Cover and refrigerate overnight.

For topping, mix together flour, brown sugar, and cinnamon.

Cut butter into the dry topping ingredients with fork or pastry knife until it resembles crumbs. Store in a covered container in the fridge.

Next morning, take pan out of fridge and sprinkle with crumb mixture.

Bake at 350°F for 45 minutes to an hour. 45 minutes will yield a softer French toast and 1 hour will be crispier.