Unbelievable Blueberry French Toast Casserole

• Vegetarian

• Produce

  • 2 1 cup (180g fresh or frozen blueberries, fresh or frozen

• Refrigerated

  • 8 Eggland's best eggs, large

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1 1/8 cup Brown sugar, packed light
  • 1 tsp Cinnamon, ground
  • 1 tbsp Vanilla extract

• Bread & Baked Goods

  • 1 (12-14 ounce loaf french bread

• Dairy

  • 6 tbsp Butter, unsalted
  • 2 1/4 cups Whole milk

Found on sallysbakingaddiction.com

Ingredients

• 1 (12-14 ounce) loaf french bread, sourdough bread, or challah1
• 1 cup (180g) fresh or frozen blueberries2
• 8 large Egglands 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 (spoon & leveled)
• 1/2 teaspoon ground cinnamon
• 6 Tablespoons (86g) unsalted butter, cold and cubed
• Optional: extra blueberries, fresh fruit, maple syrup, and/or confectioners sugar for topping

Directions

• 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 to 350°F (177°C). Remove pan from the refrigerator. 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. 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. Cover leftovers tightly and store in the refrigerator for 2-3 days. 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.