For the French Toast: Grease a 9x13 baking pan with butter. Tear the bread into chunks, or if you prefer – cut into small pieces. Place evenly in pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour over the bread. Cover the pan tightly and store in the fridge until needed. Best if made the night before.

For the topping: Mix flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter, and with a pastry cutter, mix it all together until the mixture resembles fine pebbles – (or put all ingredients in a food processor and pulse into small pebbles). Store in a re-sealable plastic bag in the fridge. 

For the whipped cream: Pour 1 cup heavy cream into a mixer with beaters. Add vanilla and slowly add sugar until the cream is forming stiff peaks. When done, fold in zest and set aside until ready to serve.

When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 50 minutes.

When the French Toast is done, scoop out individual portions, pour a small amount of maple syrup over top, followed by a generous dollop of whipped lemon cream and fresh berries.