Preheat oven to 375ºF.
Baste the inside of each cup of a 6-cup muffin tin with the melted butter and set aside.
In a medium-size mixing bowl, whisk together the eggs, heavy cream, cinnamon, vanilla or almond extract and nutmeg, if using.
Cut a slit in the corner of each slice of bread from the middle of the slice to the edge.
Dip each slice of bread in the egg mixture then lightly press it into a cup of the muffin tin, overlapping the pieces where you cut the slit to make it fit into the cup without tearing. Bake 12-14 minutes, until light golden brown.