Prep the pan and oven. Heat your oven to 350°F (175°C). Grease a 12-cup muffin tin well with butter or use parchment liners. Lightly grease liners too for easy release.

Cube the bread. Cut bread into 3/4-inch cubes. If your bread is very fresh, spread the cubes on a sheet pan and bake for 5–7 minutes to dry slightly—they should feel a bit leathery, not toasted.

Make the custard. In a large bowl, whisk the eggs, milk, cream (if using), mashed bananas, maple syrup or brown sugar, vanilla, cinnamon, nutmeg, salt, and melted butter until smooth. A few banana lumps are fine.

Combine with bread. Add the bread cubes to the bowl and gently fold until every piece is coated. Let the mixture sit for 5–10 minutes to soak. If it looks dry, splash in 2–3 tablespoons more milk.

Fill the muffin tin. Spoon the soaked bread into the cups, mounding slightly. Press down lightly so each muffin holds together. Sprinkle nuts, chocolate chips, or coarse sugar on top if you like.

Bake. Bake for 22–28 minutes, until the tops are golden and the centers feel set when pressed. A few moist crumbs are okay; there shouldn’t be wet custard.

Cool briefly. Let the muffins rest in the pan for 5 minutes. Run a thin knife around the edges and lift out carefully. Cool on a rack for another 5–10 minutes.

Serve warm. Finish with a drizzle of maple syrup, a dusting of powdered sugar, or a dollop of yogurt. They’re best warm but still good at room temperature.