UNBELIEVABLE BLUEBERRY FRENCH TOAST CASSEROLE

Unbelievable Blueberry French Toast Casserole image

Provided by @MakeItYours

Number Of Ingredients 12

1 (12-14 ounce) loaf french bread, sourdough bread, or challah1
1 cup (180g) fresh or frozen blueberries2
8 large Eggland's Best eggs
2 and 1/4 cups (540ml) whole milk
1/2 teaspoon ground cinnamon
3/4 cup (150g) packed light brown sugar
1 Tablespoon (15ml) vanilla extract
1/3 cup (69g) packed light brown sugar
1/3 cup (42g) all-purpose flour
1/2 teaspoon ground cinnamon
6 Tablespoons (86g) unsalted butter, cold and cubed
Optional: extra blueberries, fresh fruit, maple syrup, and/or confectioners' sugarfor topping

Steps:

Grease a 9x13 pan with butter or spray with nonstick spray. 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.
Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours - overnight. Overnight is best.
Preheat oven to350°F (177°C).
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. Remove pan from the refrigerator and sprinkle the topping over the soaked bread.
Bake for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Serve immediately.
Make ahead tip: Prepare the topping in advance, cover tightly, and store in the refrigerator. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through step 4 (without preheating the oven) and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed.