Step 1

Begin by preheating your oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin with butter or non-stick spray. Cut your brioche into uniform 1-inch cubes and set aside. The bread should ideally be slightly stale – if using fresh bread, spread the cubes on a baking sheet and toast in the oven for 5-7 minutes until just dried out.

Step 2

In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined and slightly frothy. This custard mixture should be smooth with no visible streaks of egg.

Step 3

Add the cubed brioche to the custard mixture and gently fold until all bread pieces are evenly coated. Let the mixture stand for 15 minutes, occasionally pressing down gently on the bread to ensure it soaks up the custard evenly. The bread should be fully saturated but still hold its shape.

Step 4

While the bread is soaking, prepare the cinnamon-sugar topping by combining the sugar and cinnamon in a small bowl. Set aside.

Step 5

After 15 minutes, drizzle the melted butter over the bread mixture and fold gently to combine. Divide the mixture evenly among the prepared muffin cups, pressing down slightly to ensure they’re well-filled but not compacted.

Step 6

Brush the tops of each muffin with melted butter and generously sprinkle with the cinnamon-sugar mixture. You want a good coating to create a crispy, sweet crust.

Step 7

Bake for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The muffins should be puffed up and slightly springy to the touch.

Step 8

Allow the muffins to cool in the pan for 5 minutes before carefully removing them to a wire rack. They will deflate slightly as they cool – this is normal.