To get started, begin by cutting your loaf of bread into 1-inch cubes. Day-old or slightly stale bread works best because it absorbs the custard mixture without becoming too soggy. If your bread is fresh, you can lightly toast it in the oven at 300°F for about 10 minutes before using. Next, in a large mixing bowl, whisk together the eggs, milk, cream, both sugars, vanilla extract, cinnamon, nutmeg, and salt until fully combined and smooth.

Once your custard is ready, gently fold the bread cubes into the mixture, making sure every piece is coated evenly. Let it sit for about 5 to 10 minutes so the bread can absorb the liquid thoroughly. While that rests, preheat your oven to 350°F and generously grease a muffin tin with butter or non-stick spray.

Spoon the soaked bread mixture into each muffin cup, pressing down lightly to pack it in and help it hold its shape. If you want an extra-crispy top, brush a little melted butter over each muffin before baking. Bake in the preheated oven for 25 to 30 minutes, or until the tops are golden brown and the centers are set. Let the muffins cool in the pan for a few minutes before transferring to a wire rack.

To serve, dust with powdered sugar or drizzle with warm maple syrup. You can also add fresh berries, a dollop of whipped cream, or a scoop of Greek yogurt for a more balanced breakfast.