• Preheat the oven to 350°F. Butter a 12-cup muffin pan and set it aside.
• In a large bowl, whisk the eggs until they are smooth. Add the heavy cream, milk, powdered sugar, 1 tsp cinnamon, vanilla extract, orange zest, and salt. Whisk until smooth. Add the cubed bread and stir the bread into the custard. Allow the bread to rest until the custard is soaked in, 5-8 minutes.
  4 large eggs, ¾ cup heavy cream, ¾ cup whole milk, ¼ cup powdered sugar, 2 tsp vanilla extract, 1 ½ tsp cinnamon, 2 tsp orange zest, ½ tsp kosher salt, 6 cups 1-inch cubed bread
• Once the custard has soaked into the bread, portion the bread and custard evenly into the prepared muffin pan.
• In a small bowl, combine the white granulated sugar and the ½ tsp cinnamon. Sprinkle the mixture over the prepared muffins. Bake the muffins in the preheated oven until the French toast is beginning to brown and puffed in the middle of each muffin, 25-35 minutes.
  2 tbsp white granulated sugar, 1 ½ tsp cinnamon
• Once the muffins are baked, remove them from the oven and allow them to cool for 5 minutes. Once cooled slightly, drizzle with the glaze and serve.

For the glaze

• In a small bowl, combine the powdered sugar, orange juice, vanilla extract, and salt. Whisk until smooth. The glaze can be adjusted with more orange juice to thin it down or more sugar to thicken it slightly.
  1 cup powdered sugar, 2 tbsp orange juice, ½ tsp vanilla extract, ¼ tsp kosher salt