# What You Need:
→ 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
# How to Make:
01 - Preheat oven to 350°F. Grease a 24-cup mini muffin tin using butter or nonstick spray.
02 - Divide bread cubes evenly among the muffin cups, packing gently to fill each cup.
03 - Whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt in a large bowl until thoroughly combined.
04 - Pour the custard mixture evenly over bread cubes, filling each cup just below the rim. Press bread cubes down gently to soak up custard.
05 - In a small bowl, combine melted butter, brown sugar, and cinnamon. Drizzle or brush this mixture over each portion.
06 - Allow the bites to stand for 10 minutes to absorb the custard fully.
07 - Bake in the preheated oven for 22 to 25 minutes, until golden brown and set.
08 - Cool slightly, loosen edges with a knife, and remove bites from the tin. Serve warm, optionally dusted with powdered sugar and drizzled with maple syrup.
