Baked Blueberry-Streusel French Toast (Make-Ahead)
September 25, 2011
"This is still just as delicious if made without the fruit and it's perfect for a weekend brunch. Make sure to use only fresh blueberries for this. Plan ahead there is a 8-24 hour chilling time"
- FOR TOPPING
- Serving Size: 1 (264.6 g)
- Calories 580.9
- Total Fat - 22.9 g
- Saturated Fat - 12.3 g
- Cholesterol - 255.8 mg
- Sodium - 577.6 mg
- Total Carbohydrate - 77.4 g
- Dietary Fiber - 2.4 g
- Sugars - 38.9 g
- Protein - 17 g
- Calcium - 141.9 mg
- Iron - 3.3 mg
- Vitamin C - 2.9 mg
- Thiamin - 0.3 mg
Grease 9 x 13-inch baking pan.
Spread the bread cubes into bottom of the baking pan.
In a bowl whisk the eggs, milk, heavy cream, sugar, and vanilla; pour evenly over bread.
Cover with plastic wrap, refrigerate for 8-24 hours.
In another bowl, mix the flour with brown sugar, cinnamon, and salt; add nutmeg if using.
Add butter cubes; using fingers mix together until mixture resembles fine pebbles. Store in a Ziploc bag, then refrigerate until ready to use.
When ready to bake, preheat oven to 350 degrees F (lowest oven rack).
Remove casserole from refrigerator and sprinkle blueberries over the bread, then sprinkle the crumb mixture evenly over the blueberries.
Bake for 45 minutes for a softer bread pudding texture (bake 1 hour or more for a firmer texture).
Tips & Variations
No special items needed.