Preheat the oven to 180°C/fan 160°C/gas mark 4. Line a 12-hole muffin tin with muffin cases.
Add the bread chunks to a large bowl. Whisk together the milk, eggs, 150ml maple syrup, vanilla and cinnamon. Pour the milk mixture over the bread chunks. Leave to sit for 20 minutes.
Gently fold the blueberries and pistachios into the bread mixture. Try not to over-mix to stop the blueberries from bleeding. Divide the bread mixture into the cups of the muffin tin. Bake for 40 minutes, until the tops are golden brown and the liquid in the muffins is set.
Remove from the oven and leave to cool for 5 minutes before brushing each one with the remaining maple syrup.