Prep the Bread: Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin. Cut the bread into small cubes and place them in a large mixing bowl.
Make the Custard: In another bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and nutmeg until smooth. Pour this custard mixture over the bread cubes and gently toss to ensure each cube is well-coated.
Fill the Muffin Tin: Spoon the custard-soaked bread cubes into each muffin cup, pressing down slightly to fit as many cubes as possible.
Bake: Bake in the preheated oven for 20–25 minutes, or until the muffins are golden and set in the center. Remove from the oven and let them cool slightly.
Add the Cinnamon Sugar Topping: In a small bowl, combine the granulated sugar and cinnamon. Brush the tops of each muffin with melted butter, then sprinkle generously with the cinnamon-sugar mixture for that irresistible crunch.
Serve: Serve the muffins warm and enjoy! They’re great on their own, but you can also add a drizzle of maple syrup or a dollop of whipped cream for an extra treat.
