Cut your brioche or challah into 1-inch cubes. If your bread is fresh, spread the cubes on a baking sheet and let them dry out for about 30 minutes at room temperature, or place in a 250°F oven for 10 minutes.

In a large bowl, whisk together eggs, milk, heavy cream, brown sugar, vanilla extract, cinnamon, and salt until well combined and slightly frothy.

Add the bread cubes to the custard mixture and gently fold until all pieces are evenly coated. Let the mixture sit for at least 15 minutes (or up to overnight in the refrigerator, covered) to allow the bread to absorb the custard.

Preheat your oven to 350°F. Generously grease a 12-cup muffin tin with cooking spray or butter.

Divide the soaked bread mixture evenly among the muffin cups, filling each one to the top. Press down gently to ensure the bread cubes stick together.

Brush the tops of each muffin with melted butter for extra flavor and a golden finish.

Place the muffin tin in the preheated oven and bake for 20-25 minutes until the tops are golden brown and the centers are set (a toothpick inserted should come out clean).

While the muffins are baking, mix together granulated sugar and cinnamon in a shallow dish.

Allow the muffins to cool in the tin for 5 minutes. Then, carefully remove each muffin, brush the tops and sides with melted butter, and roll in the cinnamon sugar mixture until fully coated.

Enjoy warm with maple syrup, fresh fruit, or a dollop of whipped cream!