Blueberry French Toast Streusel Bake

September 20, 2017

Blueberry French Toast Streusel Bake

This make ahead breakfast is sure to start your morning right!

Blueberry French Toast Streusel Bake

This recipe is perfect for brunch and holiday get togethers!

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

  • 1 loaf French bread, sourdough bread, or challah
  • 1 cup fresh or frozen blueberries
  • 8 large eggs
  • 2 ¼ cups whole milk
  • ½ teaspoon ground cinnamon
  • ¾ cup packed light brown sugar
  • 1 tbsp. vanilla extract
  • Streusel topping:
  • 1/3 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • ½ tsp. ground cinnamon
  • 6 tbsp. unsalted butter, cold and cubed
  • maple syrup
  1. Grease a 9x13 pan.
  2. Slice then cut the bread into cubes, about 1 inch in size & spread cubes into the prepared baking pan and top evenly with blueberries. Set aside.
  3. Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread.
  4. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours - overnight. Overnight is best.
  5. Preheat oven to 350°F Remove pan from the refrigerator.
  6. Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks.
  7. Sprinkle the topping over the soaked bread.
  8. Bake for 45-55 minutes or until golden brown on top.
  9. Serve immediately with maple syrup for drizzling.

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