Place the bread in a 2-quart baking dish. Whisk the eggs in a large bowl until combined. Add the cream, granulated sugar, brandy and salt and whisk to combine.
Pour the custard over the bread slices and let sit at room temperature for 30 minutes. Flip the bread over, cover with plastic wrap and refrigerate for 24 hours.
Position an oven rack in the middle of the oven and preheat to 350 degrees F.
Melt the butter in a large ovenproof saute pan over medium-high heat. Lightly sprinkle one side of each slice of the soaked bread with some flour and some granulated sugar. Place the soaked bread floured-side down in the pan and cook until caramelized, about 5 minutes. Flip the bread over, sprinkle the other side with flour and granulated sugar and transfer the pan to the oven.
Bake until the toast is cooked through, caramelized on top and custardy in the middle, 18 to 24 minutes.
Sprinkle with confectioners' sugar if using and serve immediately with maple syrup.
This recipe has been updated and may differ from what was originally published or broadcast.