Description
Croissants and French bread combined with egg and blueberries create a rich but light-textured French toast bake. Top with streusel and pour on some buttermilk syrup for a heavenly breakfast!
Ingredients
- 4 Large Crossiants, Cubed
- 4 cups French Or Italian Bread, Cubed
- 2 cups Fresh Or Frozen Blueberries
- 8 ounces, fluid Cream Cheese
- ¼ cups Butter
- ½ teaspoons Vanilla Extract
- ½ cups Maple Syrup
- 8 Eggs
- 1-½ cup Milk
- ⅔ cups Cream
- FOR THE STREUSEL:
- ⅓ cups Brown Sugar
- ⅓ cups White Sugar
- ⅓ cups All-purpose Flour
- 1 Tablespoon Ground Cinnamon
- 3 Tablespoons Butter, Melted
Preparation
1. Place bread cubes in a greased 9×13 pan. Toss bread with blueberries.
2. Soften cream cheese and butter in the microwave and combine with vanilla and syrup, whisking until smooth.
3. Add eggs. Then add milk and cream, whisking to combine.
4. Combine sugars, flour and cinnamon for the streusel. Pour melted butter over sugar mix and combine with a fork or fingers until it looks like wet sand. Set aside.
5. Pour egg mixture over bread and refrigerate for 3 hours up to overnight.
6. When ready to bake, remove from fridge and sprinkle streusel evenly over the bread.
7. Bake at 375ºF for 30-40 minutes or until golden brown, set, and a knife comes out clean when inserted in the middle.
8. Serve warm with buttermilk syrup if desired.
