Overnight BC Blueberry Streusel French Toast Bake with BC Blueberry Maple Syrup - As Seen on Global Morning

November 30, 2019 3 Comments

Overnight BC Blueberry Streusel French Toast Bake with BC Blueberry Maple Syrup  - As Seen on Global Morning

Catch Angie on Global Morning today as she demonstrate how to prepare this delicious breakfast bake (perfect for holiday company).

Overnight BC Blueberry Streusel French Toast Bake with BC Blueberry Maple Syrup

We do love our BC Blueberries - this recipe features them both in the french toast & in the syrup! You can never have too much of a good blueberry thing.

Ingredients for French Toast:

  • 2 tablespoons butter, for greasing
  • 1 loaf day-old crusty sourdough bread
  • 8 whole eggs
  • 2 cups whole milk
  • ½ cup whipping cream
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 tablespoons vanilla extract*
  • ¾ cup frozen BC Blueberries

Ingredients for Streusel Topping:

  • ½ cup all-purpose flour
  • ¼ cup quick oats
  • ½ cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon*
  • ¼ teaspoon salt*
  • 1/8 tsp. freshly grated nutmeg*
  • ½ cup cold butter, cut into pieces

Ingredients for BC-Blueberry infused Maple Syrup:

  • 3 cups frozen blueberries /li>
  • 1 cup maple syrup*
    • *Available from Well Seasoned


  1. For the French toast base: Grease a 9x 13” baking pan with butter. Cut the bread into cubes, and evenly distribute in the pan. In a big bowl, whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Sprinkle with frozen blueberries and use your fingers to make sure all the bread is soaked in the custard and the blueberries are nestled into the bread cubes. Cover the pan tightly and store in the fridge overnight.
  2. For the streusel topping: Mix the flour, brown sugar, oats, cinnamon, salt and some nutmeg in a separate bowl. Add the butter and with your fingertips or a pastry blender, mix it all together until the mixture resembles fine pebbles. Refrigerate until you are ready to bake.
  3. To Bake: Preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping evenly over the top. Bake uncovered for 45 minutes. The casserole will puff up and the top will be nice and golden brown. Remove from the oven and scoop out individual portions. Drizzle with warm blueberry infused maple syrup.
  4. For the Syrup: Combine 1 ½ cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 5 minutes, then mash using the back of a spoon. Simmer until the berries have broken down. Remove from heat, strain to remove blueberry skins. Stir in remaining 1 ½ cups of frozen berries and serve warm or at room temperature.

Prep Time:


Cook time:

45 Minutes

3 Responses

Trish Jackson
Trish Jackson

December 05, 2019

Have the French toast base prepped and covered in the fridge.
Have the streusel topping mixed and covered in the fridge.
Will leave the syrup until baking tomorrow.
Will post results and comments.

Patricia Wilson
Patricia Wilson

December 04, 2019

This recipe looked amazing! I’m going to recreate it for our upcoming family brunch!
Thankyou for sharing


November 30, 2019

Thanks very much for posting this recipe! I can’t wait to try it. We saw you on the Saturday Chef segment and am looking forward to visiting your store the next time I’m in Langley :)

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