French Toast Cups

I'm busting in on Saucy's breakfast! Okay so my kids would rather eat these as an after school snack, but they are meant for breakfast. I like making them on Saturday and they reheat well on Sunday morning.

INGREDIENTS

Muffins:
1 loaf French bread
1 1/2 cup Milk
4 Eggs
1/3 cup Sugar
2 tsp Vanilla
1 tsp Cinnamon

Topping:
1/2 cup cold Butter
1/2 cup Brown Sugar
1/2 cup Flour
1/2 tsp Cinnamon

DIRECTIONS
Cut bread into 1/2″ cubes.
Coat muffin pan with butter.
Divide bread between all 12 muffin cups (I used about 2 slices per muffin)
Whisk together the milk, eggs, sugar, vanilla, and cinnamon until blended.
Slowly add about 1 1/2 oz of liquid over bread in each cup. I use a baster to make this easy.
Cover and refrigerate for several hours.
Preheat oven to 350.
Combine butter, brown sugar, flour and cinnamon.
Mix until you have a 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.

I wasn't sure where I got this and then I found the exact recipe over at cincyshopper.com