Preheat oven to 350°F (175°C). Generously grease a 12-cup muffin tin with butter or non-stick spray.

Place the bread cubes in a large bowl. If the bread is very fresh, you can toast the cubes in the oven for 5 minutes first to dry them out slightly.

In a separate medium bowl, whisk together eggs, milk, heavy cream, 1/2 cup sugar, vanilla, 1 tsp cinnamon, and salt until smooth.

Pour the custard mixture over the bread cubes. Toss gently to coat. Let sit for 10-15 minutes to allow the bread to absorb the liquid.

Divide the soaked bread mixture evenly among the muffin cups. You can pile them slightly high.

Bake for 20-25 minutes, or until the tops are golden brown and set.

While muffins bake, prepare the topping. Melt the butter in a small bowl. In another bowl, mix the 1/2 cup sugar and 1 tbsp cinnamon.

Allow muffins to cool in the pan for 5 minutes, then remove. Dip each muffin in melted butter, then roll in the cinnamon sugar mixture.

Serve warm with maple syrup if desired.