• Butter or grease two standard 12 cup muffin pans, set aside. (or use liners).
• Cut bread into ½” cubes, then transfer bread to a large bowl (that will fit all the ingredients well).
• In a medium bowl, whisk the eggs, brown sugar, granulated sugar cinnamon and pinch of sea salt together until smooth.
• Then, whisk in the cream, milk and vanilla.
• Pour the egg/milk mixture over the bread pieces the bowl. Stir until all the bread is absorbing the liquid mixture.
• Let sit for 5 minutes.
• Use a measuring cup to put ¼ cup portions of the bread mixture into each well of the prepared muffin tins (will make about 20).
• Cover the muffin pans tightly with plastic wrap and store in the refrigerator for several hours or overnight.

Make the Streusel Topping

• Put butter, brown sugar, flour, cinnamon and sea salt in a medium bowl. Use a fork, pastry cutter or your hands and cut the butter into the dry ingredients until coarse crumbs form.
• Transfer to an airtight container and store in the refrigerator overnight.

Assemble the French Toast Muffins

• Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
• Remove the French toast muffins and crumb topping mixture from the refrigerator and evenly sprinkle streusel over the top of each muffin (about 1 Tablespoon on each one)
• Bake for 24-28 minutes, or until the French toast is set and the top is lightly golden brown.
• Let cool in the muffin pan for at least 10 minutes before removing and serving. (note, muffins puff a lot in the oven and then deflate as they cool).
• Serve warm with butter and maple syrup.