Preheat the oven to 350 °F. Grease a muffin pan with cooking spray. Set aside.
Slice sourdough bread into ½ inch cubes. Place in a large bowl and set aside.
In a medium mixing bowl, beat eggs well. Add milk, sugar, cinnamon, salt and vanilla. Mix well.
Pour egg mixture over bread. Carefully mix to evenly coat all the bread cubes. Let sit for ten minutes to soak in.
In a small bowl, combine the flour, brown sugar and cinnamon for the topping. Cut in butter until you have small crumbles.
Scoop bread into muffin tin, then sprinkle topping on each one.
Place in the oven and cook for 20 minutes. Allow to cool slightly and serve warm.
Notes
● Skip the topping for a less sugary breakfast , they still taste just as good.
● Serve with warm maple syrup, powdered sugar or berries.
● You can freeze without the topping for up to three months.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.