Preheat your oven to 180°C (160°C fan). Generously grease a 12-hole standard muffin tin with butter or use a non-stick spray. This is important to prevent sticking.

Place your cubed bread into a large mixing bowl and set aside.

In a separate medium bowl or large jug, whisk together the 4 large eggs until the yolks and whites are fully combined.

Add the whole milk, double cream, caster sugar, vanilla extract, ground cinnamon, ground nutmeg, and the pinch of salt to the eggs. Whisk thoroughly until the sugar has dissolved and the mixture is smooth.

Pour this custard mixture evenly over the bread cubes in the large bowl. Use a spatula to gently toss and press the bread down, ensuring every piece is coated and starting to absorb the liquid.

Let the mixture sit for 10 minutes. I find this step is absolutely crucial. It allows the bread to become fully saturated, which creates that lovely, soft pudding-like interior.

While the bread is soaking, prepare your topping. In a small bowl, mix the 50g of light brown soft sugar and 1 tsp of ground cinnamon together.

Once the bread has finished soaking, gently spoon the mixture into the 12 prepared muffin cups. Fill them right to the top; they won't rise much.

Drizzle the 30g of melted butter evenly over the tops of the 12 muffins. Then, sprinkle the cinnamon-sugar mixture generously over each one.

Bake in the preheated oven for 20-25 minutes. You'll know they're ready when the tops are golden brown and slightly crisp, and the custard in the centre is set. A skewer inserted into the middle of a muffin should come out clean.

Allow the French toast muffins to cool in the tin for 5 minutes before carefully running a thin knife or spatula around the edges to loosen them. Transfer them to a wire rack to cool slightly before serving.