# Components:
→ Bread
01 - 6 cups (about 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
# Directions:
01 - Preheat the oven to 350°F and grease a 24-cup mini muffin tin with butter or nonstick spray.
02 - Distribute the bread cubes evenly among the muffin cups, pressing gently to pack.
03 - In a large bowl, whisk together eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
04 - Pour the custard mixture evenly over the bread cubes, filling each cup nearly to the rim. Gently press the bread to absorb the liquid.
05 - In a small bowl, mix melted butter, brown sugar, and cinnamon; then drizzle or brush evenly over each portion.
06 - Allow the mixture to stand for 10 minutes to let the bread soak up the custard thoroughly.
07 - Bake for 22 to 25 minutes, or until the bites are golden and set. Let cool slightly before loosening edges with a knife and removing from the tin.
08 - Serve warm, optionally dusted with powdered sugar and drizzled with maple syrup.
