Preheat the oven to 375F. Brush the melted butter in each of six muffin cups, or spray generously with non-stick cooking spray. Set aside.
In a bowl, whisk together the eggs, cream, cinnamon, almond extract and nutmeg.
Cut a diagonal slit from the center or each piece of bread to one corner. Dip each slice of bread in the egg mixture, then lightly press into the muffin tin, overlapping where you cut the slit. Bake in the preheated oven until lightly browned, 12-14 minutes.
While the cups are baking, combine the berries in a bowl and sprinkle with a couple teaspoons of sugar. Stir and let sit while the cups are baking.
When the cups are cooked through, allow to cool for a few minutes in the tin before carefully removing. (You may need to run a knife around the outsides.) Fill each cup with the berries and serve with the maple syrup.
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