French Toast Cups with Coconut Almond Streusel

In a medium bowl, whisk together both the milks, sugar, eggs, vanilla, and cinnamon.Spray a 12 cup muffin pan with cooking spray. Divide the bread evenly among the cups. Carefully pour the egg custard mixture over the cups. Take your time when you do this, it requires some patience. Press the bread down as you pour so that all of it soaks evenly. Alternately, you can combine the egg custard and bread in a large bowl, then transfer it into the muffin cups. Cover the muffin tray with plastic wrap and allow it to soak for at least 3 hours and ideally overnight.Position a rack in the center of the oven and preheat the oven to 350ºF. Prepare the streusel mixture before removing the french toast from the refrigerator.STREUSEL: Combine the light brown sugar, butter, all purpose flour, almond slices, and shredded coconut in a small bowl. Using your finger tips, mix together until the butter breaks down into smaller pieces. Sprinkle the streusel mixture over the french toast cups.Bake for 25-30 minutes until thoroughly cooked. If your streusel starts to brown too much at any point, tent with a piece of foil. Let cool for a few minutes before removing from pan and serving. Serve with fresh berries, butter, and powdered sugar.