How To Make Blueberry French Toast Casserole
- 2 large eggs
- 1 cup milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 7 ounces day-old brioche bread cut into 1 inch cubes, 190g, about 6 thick slices; you can also use soft dinner rolls if you don't have brioche available
- 1 1/3 cups fresh blueberries 250g
For the Streusel
- 2 tablespoons cold butter
- 2 tablespoons sugar
- 2 tablespoons all-purpose flour
- Confectioner's sugar extra blueberries and maple syrup (optional)
- In a measuring jug, whisk together the eggs, milk, maple syrup and vanilla extract.
- Place half of the bread in a 7x11 inch (18cm x 23cm) casserole dish. Sprinkle half the blueberries on top. Repeat the layers, then pour the egg mixture on top. Cover and refrigerate for at least 30 minutes or up to overnight.
Make the Streusel
- In a small bowl, combine all ingredients for the streusel topping with your fingertips. Really work the butter into the sugar and flour until crumbs form that hold their shape. Cover and refrigerate until ready to use.
Bake the Casserole
- Preheat the oven to 350°F (170°C). Sprinkle the streusel over the casserole and bake it for 35-40 minutes or until puffed up and golden brown on top.
- Sprinkle with confectioner's sugar and serve with extra blueberries and maple syrup if you like.