# What You'll Need:
→ Bread
01 - 6 cups (approximately 12 slices) day-old brioche or challah, cut into 1-inch cubes
→ Custard
02 - 4 large eggs
03 - 1 cup whole milk
04 - 1/2 cup heavy cream
05 - 1/4 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon salt
→ Topping
10 - 2 tablespoons unsalted butter, melted
11 - 2 tablespoons brown sugar
12 - 1/2 teaspoon ground cinnamon
→ Optional
13 - Maple syrup, for serving
14 - Powdered sugar, for dusting
# Steps to Follow:
01 - Preheat oven to 350°F. Grease a 24-cup mini muffin tin with butter or nonstick spray.
02 - Divide bread cubes evenly among muffin cups, packing gently to fill each one.
03 - In a large bowl, whisk together eggs, whole milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until fully combined.
04 - Pour custard evenly over bread cubes, filling cups just below the rim. Press bread gently to absorb custard.
05 - In a small bowl, stir melted butter, brown sugar, and cinnamon. Drizzle or brush mixture over each filled cup.
06 - Let stand 10 minutes to allow bread to absorb the custard thoroughly.
07 - Bake for 22 to 25 minutes until golden brown and set. Cool slightly, then loosen edges with a knife and remove from tin.
08 - Serve warm, dusted with powdered sugar and drizzled with maple syrup if desired.
