1. Prepare the Bread: Start by cutting your bread into cubes. The size of the cubes should be about 1 inch, and you’ll need around 4 cups of bread. Day-old bread is ideal for this recipe because it’s slightly dried out, which allows it to soak up the custard mixture without getting too soggy. If you don’t have day-old bread, you can toast fresh bread lightly in the oven to dry it out a bit.

2. Make the Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and ground cinnamon until everything is well combined. The mixture should be smooth and slightly frothy. Make sure the cinnamon is evenly distributed in the custard—this is what will give the muffins their signature French toast flavor. Don’t skip the vanilla, as it’s essential for balancing the sweetness and spice of the muffins.

3. Soak the Bread: Once your custard is ready, add the cubed bread to the bowl. Stir gently to ensure all the bread pieces are soaked in the custard. Let the mixture sit for at least 10 minutes. The bread will absorb the custard, becoming soft and tender. The longer it sits, the more custard the bread will soak up, making the muffins richer. You can stir the mixture occasionally to make sure all the bread is soaked evenly.

4. Preheat the Oven: Preheat your oven to 350°F (175°C). This temperature is perfect for baking the muffins to a golden-brown perfection. While the oven is heating up, grease a 12-cup muffin tin or line it with paper muffin liners. This will ensure the muffins don’t stick to the tin and are easy to remove once baked.

5. Fill the Muffin Tin: After the bread has soaked up the custard, evenly divide the mixture into the muffin tin. You should have enough to fill all 12 cups. Press down lightly on the mixture to compact it and ensure the bread is evenly distributed. Don’t worry about making it perfect—just ensure that the mixture is divided as evenly as possible so that each muffin bakes consistently.

6. Prepare the Cinnamon Sugar Topping: In a small bowl, mix together the granulated sugar and ground cinnamon for the topping. This simple yet powerful combination is what gives these muffins their signature sweet and spicy crunch. Once the mixture is ready, drizzle the melted butter over the top of each muffin. Then, sprinkle the cinnamon-sugar topping generously over the muffins, making sure to coat each one evenly. The butter helps the sugar adhere to the muffins and promotes caramelization while baking.

7. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins should be golden brown on top and firm to the touch. To check for doneness, insert a toothpick into the center of one muffin. If it comes out clean, the muffins are ready. The cinnamon-sugar topping will have caramelized into a delightful, slightly crispy crust.

8. Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely or serve them warm. These muffins are delicious both ways, but the warm, freshly baked muffins with their cinnamon-sugar crust are especially irresistible. If desired, drizzle with maple syrup or a dusting of powdered sugar for an extra touch of sweetness.