Blueberry French Toast Casserole (Print Version)

# Ingredients:

01 - 12-14 oz (340-400g) French bread, sourdough bread, or challah.
02 - 1 cup (140g) fresh or frozen blueberries.
03 - 8 large eggs.
04 - 2 1/4 cups (540ml) whole milk.
05 - 1/2 teaspoon ground cinnamon.
06 - 3/4 cup (150g) packed light brown sugar.
07 - 1 tablespoon vanilla extract.
08 - 1/3 cup (69g) packed brown sugar.
09 - 1/3 cup (41g) all-purpose flour.
10 - 1/2 teaspoon ground cinnamon.
11 - 6 tablespoons (85g) cold unsalted butter, cubed.

# Instructions:

01 - Grease 9x13-inch pan. Add bread cubes and blueberries.
02 - Whisk eggs, milk, cinnamon, brown sugar, and vanilla. Pour over bread. Cover and refrigerate 3-24 hours.
03 - Mix brown sugar, flour, and cinnamon. Cut in cold butter until crumbly.
04 - Preheat to 350°F. Add streusel topping. Bake 45-55 minutes until golden.

# Notes:

01 - Can be frozen up to 2 months unbaked.
02 - Can use different fruits.
03 - Day-old bread works best.

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