# Components:
→ 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 tsp pure vanilla extract
07 - 1 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg
09 - 1/4 tsp salt
→ Topping
10 - 2 tbsp unsalted butter, melted
11 - 2 tbsp brown sugar
12 - 1/2 tsp ground cinnamon
→ Optional
13 - Maple syrup, for serving
14 - Powdered sugar, for dusting
# Method Steps:
01 - Preheat oven to 350°F. Grease a 24-cup mini muffin tin with butter or nonstick spray.
02 - Evenly divide bread cubes among the muffin cups, packing gently.
03 - Whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.
04 - Pour custard evenly over bread cubes, filling each cup just below the rim. Gently press down to absorb the custard.
05 - Combine melted butter, brown sugar, and cinnamon; drizzle or brush mixture over each bite.
06 - Allow to sit for 10 minutes to enable bread absorption of custard.
07 - Bake for 22 to 25 minutes until bites are golden and set. Cool briefly, then run a knife around edges and remove from tin.
08 - Serve warm, optionally dusted with powdered sugar and drizzled with maple syrup.
