Preheat your oven to 350°F and grease a 9×13-inch baking dish with cooking spray or melted butter.

Cut the crusty French bread into 1-inch cubes and arrange them on a baking sheet. Toast fresh bread cubes in the oven for 10-15 minutes until slightly dried.

In a large mixing bowl, whisk together the melted butter, eggs, milk, half & half, 6 tablespoons of sugar, 1 teaspoon of cinnamon, vanilla extract, and salt until smooth.

Gently add the bread cubes into the custard mixture, tossing until coated. Pour into the prepared baking dish.

Mix the remaining 2 tablespoons of sugar and 1 teaspoon of cinnamon, sprinkle over the bread cubes, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.

Remove from the refrigerator and let sit at room temperature for 20-30 minutes. Bake uncovered for 45-55 minutes, until puffed and golden brown.

Allow to cool for 5-10 minutes before serving. Dust with powdered sugar and drizzle with maple syrup if desired.