French Cinnamon Custard Toast Roll?

So, at some point last week, there was mention of making French toast on Saturday. I liked that idea. I liked it so much that I had to get carried away and wound up turning it into much more of a to do than necessary. I started with the idea of making baked French toast, right?

See, there’s a decent Saturday morning breakfast. You wouldn’t make it before work during the week, but it’s not ridiculous, is it? Except it had a dark side. A caramelized-brown-sugar, walnut-studded side. That side was the bottom, which became the top, like so:

There was also sugar and nuts between the two layers of bread. There was no need for maple syrup with this French toast, which was part cinnamon roll. And because I made slightly too much almond milk mixture, it was also a bit custardy in the middle.
I really liked it, as did S, but we’ve agreed that if I make it again, there should just be one layer of bread, so the custard gets absorbed more evenly instead of creating a soggy bottom and dry sides. But the sugar and nuts are staying. And possibly being added to everything else I eat.