Cut bread into 1/2" cubes.

Coat muffin pan with butter.

Divide bread between all 12 muffin cups.

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.