Preheat your oven to 425°F (220°C). Butter a 13x9 inch baking pan thoroughly and set it aside. I always make sure to get all the corners, so nothing sticks later.

Melt butter in a small saucepan over medium heat. Once melted, stir in 1 cup packed brown sugar until it's fully dissolved and the mixture is smooth. Pour this buttery mixture into the bottom of your prepared pan and spread it out evenly.

Evenly spread the bread cubes on top of the brown sugar-butter mixture in the pan. Gently press them down so they begin to soak up some of the sugary base.

In a medium bowl, whisk together the eggs, milk, vanilla extract, and 1 teaspoon of ground cinnamon until fully combined. Pour this custard mixture carefully over the bread cubes, making sure all the bread is saturated. I like to gently press down on the cubes so the custard seeps into every piece.

Sprinkle the top with the remaining 1 teaspoon of ground cinnamon and 1 tablespoon of brown sugar. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and set.

Remove the baked French toast from the oven. If desired, dust with powdered sugar before serving. I always add a generous sprinkle—it gives a lovely finishing touch!