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Preheat your oven to 350 degrees and grease a 12-cup muffin tin with spray oil
In a medium bowl, whisk together the eggs, fairlife milk, maple syrup, vanilla, cinnamon, and salt until smooth.
Take your bread pieces and lightly press or smash them into each muffin cup to form a "nest" or cup shape. It's okay if they overlap and don't look perfect!
Pour the egg mixture into the center of each bread cup until it's mostly filled but not overflowing. The bread will soak up some of the mixture so you may need to go back and add a little more!
Let the cups sit for about 3-5 minutes before baking so the bottom layer absorbs some custard (this helps it stay moist without the top getting soggy).
Bake for 30-35 minutes, or until the edges are golden and crisp and the centers are set.
Cool for a few minutes, then carefully lift them out. Serve warm with maple syrup, fruit, or a dusting of powdered sugar!