Preheat the oven to 350 degrees Fahrenheit and prepare a muffin baking pan by spraying it with cooking spray or using cupcake liners.

Cut croissants into 1-2 inch pieces, creating small cubes. Divide bread pieces evenly throughout muffin pan tins. Don’t pack them in too tightly.

In a large bowl, whisk together the eggs, heavy cream, brown sugar, maple syrup, and cinnamon until well combined.

Pour about ⅓ cup mixture over bread in muffin tins. You may need to wait for it to soak in before putting more into the tin. You can fill it almost to the top with the egg mixture (a little over ¾ full).

Gently push down on any exposed bread pieces to coat them with egg mixture (they don’t need to be fully covered, they just need to have some exposure to the egg mixture).

To make streusel topping, stir together butter, flour, brown sugar, and cinnamon until combined.

Sprinkle each muffin evenly with the streusel.

Bake in the oven for 20-25 minutes or until golden brown and the egg is completely set. There shouldn’t be any jiggle present.

Plate and serve with powdered sugar and any other favorite toppings.