Preheat oven to 350 degrees F. Slice bread into 1" slices, then cube it into 1" squares.
Arrange bread cubes on a baking sheet and bake for 8 - 10 minutes to dry out.
Meanwhile, blend the cashews, water, honey and cinnamon on high for 2 minutes. Add eggs and vanilla, and blend for another 30 seconds until smooth.
Mix quinoa topping ingredients together in a small bowl, set aside.
Grease a muffin tin with nonstick spray. Add bread cubes until each tin is full. Pour egg-cashew custard 3/4 way up. Top with cinnamon-sugar quinoa topping.
Bake on the center rack for 35 - 40 minutes. Scoop into bowls and enjoy!