This two layer baked french toast incorporates cinnamon streusel and fresh blueberries to create a mouth watering brunch.
Keyword: blueberry, overnight
Skill Level: Intermediate
1/2CupAll purpose flour
1tspPure vanilla extract
1 Loaf16 oz, texas toast
Spray 13.5"x10"Baking Dish with non-sticking cooking spray. Set aside.
Melt butter. In the microwave, cut butter into small pieces and loosely cover the bowl with paper towel. Melt on Medium-Low (30%) power or Defrost, checking every 10 to 15 seconds until it's almost melted but a few small solid pieces remain. Remove from the microwave and stir until it's completely melted.
In a medium bowl, add brown sugar and cinnamon. Add melted butter and mix.
Add flour and mix until it starts to form a crumbled topping. Set aside.
In small bowl whip the eggs, milk and vanilla together. Set aside.
Using half of the toast add first layer in the dish setting them 3 wide and 6 long ways. Add mixed berries on top.
Stack the remaining toast on top for the final layer. Add more berries.
Pour mixture over texas toast across the stacks slowly and make sure you don’t add it all to the center. (This causes center loading and the middle will have a hard time cooking. )
Press down on the top and make sure you can see the batter bubble and rise to the top. Add your crumble topping.
Cover with foil and refrigerate at least 2 hours. I recommend refrigerating overnight so the bread can fully soak up the batter.
Preheat oven to 350 degrees F.
Remove the casserole from the fridge and let sit at room temperature for 25 minutes before baking.
Bake, covered with foil, for 30 minutes. Uncover and bake for an additional 20 minutes
Remove from oven and let rest for 15 minutes.
Serve with additional berries and/or whip cream on the side for a better presentation.