We have baked plenty of these in the past few months. Different flavor combinations & soak ratios of bread to custard, spiced/non spiced, with caramel/ without caramel, with crumble/without crumble - we have tried it all.
In this version we use our brioche loaf and infuse the milk with a bunch of spices. While layering the toasted bread and custard we add spoonfuls of salty & sweet jaggery caramel for another layer of flavor. All of this is topped off with some Almond crumble for a bit of nuttiness and crunch.
This right here is our favorite version because it's oh so custardy in the middle and with enough texture through the outside. It fares well both sliced cold or slightly warm. Either way, we like it with a mug of steaming coffee.