1. Preheat the oven to 350°F and grease a 12-cup muffin pan well.

2. Cut the bread into small cubes and place them in a large mixing bowl.

3. In another bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and salt until smooth.

4. Pour the custard mixture over the bread cubes and gently toss until all the bread is coated. Let it sit for 5 minutes so the bread can absorb the liquid.

5. Spoon the soaked bread mixture evenly into the muffin cups, pressing lightly so each one holds together.

6. Drizzle the 3 tablespoons melted butter over the tops.

7. Bake for 22 to 28 minutes, until the muffins are puffed, golden, and set in the center.

8. In a small bowl, mix the topping sugar and cinnamon.

9. Brush the warm muffins with the 1 tablespoon melted butter, then sprinkle with the cinnamon sugar mixture.

10. Serve warm with maple syrup, powdered sugar, or fresh fruit if desired.