Coat a 12 cup muffin pan with butter and cut the bread into 1/2" cubes.

Divide the bread between all 12 muffin cups.

In a large bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon until well blended.

Slowly add about 1 1/2 oz of liquid mixture over the bread in each cup. You want the liquid to soak in. I use a baster to make this part easier and less messy.

Cover the muffin tin and refrigerate for several hours. I actually do this the night before.

Preheat oven to 350.

In a medium sized bowl, using an electric mixer, combine the butter, brown sugar, flour and cinnamon. Mix until you have well blended crumbs.

Cover the muffins evenly with this topping.

Bake for 25 minutes or until tops are golden brown.

Let cool for 10 minutes before serving.