# 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
# Method:
01 - Preheat oven to 350°F. Grease a 24-cup mini muffin tin with butter or nonstick spray.
02 - Evenly distribute bread cubes among the muffin cups, packing them gently.
03 - In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until fully combined.
04 - Pour the custard mixture evenly over the bread cubes, filling each cup just below the rim. Gently press cubes to absorb custard.
05 - Combine melted butter, brown sugar, and cinnamon in a small bowl. Drizzle or brush mixture over each mini bite.
06 - Allow the assembled bites to stand for 10 minutes, enabling the bread to soak up the custard.
07 - Bake for 22 to 25 minutes until golden and set. Let cool slightly, then loosen edges with a knife and remove from the tin.
08 - Serve warm, optionally dusted with powdered sugar and drizzled with maple syrup.
