Baked Blueberry French Toast with Streusel Topping from The Spiffy Cookie

As promised, I’m bringing you guys some great posts from some fellow bloggers while I’m away. Today, I have Erin from The Spiffy Cookie. Thanks Erin for posting in my absence!

One Year Ago: Freezable Lemon Bars
Two Years Ago: Strawberry and Blueberry Jam and Salmon with Strawberry and Tomato Salsa
Three Years Ago: Turkey Chili

Hi there! My name is Erin and I am guest posting for Jen today and she ventures off to Europe. Funny thing is I will be right on her heels, being there right after her! I can be found blogging over on The Spiffy Cookie. But don’t let the name fool you I don’t just talk about cookies (I apologize for any disappointment there), but everything from entrees, desserts and breakfasts such as one I am sharing with you today.

This overnight French toast was a great meal to make while visiting my new nephew two weeks ago. Preparing it ahead of time made breakfast much easier in the morning, especially with a 7 week old stealing most of the spotlight. The moist bread topped with a crispy crumble complete with nuts, makes for a warm breakfast meal that’s almost hard to believe took such little effort. It was perfect for this aunt who wanted to make sure she had more time to spent with her nephew!

It would also be very easy to use different fruits in this. We came up with other ideas such as apples, peaches, strawberries, and raspberries. What other fruit would you use?

Serves 6-8
1 (16-oz.) whole grain French bagette
8 eggs
2 cups 2% milk (I used lactose free and worked great)
1 tsp vanilla extract
1/2 cup brown sugar
1/2 tsp cinnamon
2-1/2 cups fresh blueberries, rinsed & drained

1/4 cup whole wheat pastry flour
1/4 cup old fashioned rolled oats
1/2 cup packed brown sugar
1/4 tsp cinnamon
1/4 cup butter, softened
1/2 cup chopped pecans or walnuts (optional)

1. Butter a 9×13 baking dish. Cut bagette diagonally into 1″ slices. Align slices into rows in baking dish. In large bowl, whisk together the eggs, milk, vanilla, brown sugar, and cinnamon (or use electric mixer). Pour over bread slices, separating slices as you pour so the mixture gets between them. Sprinkle on blueberries, again separating the slices so that some of the berries fall between them. Cover and refrigerate overnight (maximum of 18 hours).

2. Streusel may be made the night before and sprinkled on before baking the next day: In medium bowl whisk together whole wheat pastry flour, oats, brown sugar, & cinnamon. Cut in butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Add pecans, if desired, and mix. Set aside

3. Remove baking dish from refrigerator and bring to room temperature (approximately 30 minutes). Preheat oven to 350 degrees. Sprinkle streusel evenly over top of bread slices. Bake uncovered for 40-50 minutes, until cooked through, lightly browned, and there is no visible liquid. Center should be moist but not runny. To prevent over browning, loosely lay a sheet of aluminum foil over top during last 10 minutes, if necessary. Let rest for 10 minutes before serving. Serve with maple syrup.
Source: The Yummy Life

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