Description
French toast base, fresh blueberries and a crunchy walnut topping make for a new spin on a breakfast favorite!
Ingredients
- 8 whole Eggs
- 2-½ cups Milk
- ¼ cups Brown Sugar
- ¼ cups Sugar
- 1 Tablespoon Vanilla Extract
- 1 teaspoon Cinnamon
- 1 loaf Multigrain French Bread, Cut Into 1/2 To 1 Inch Pieces
- 1 cup Blueberries
- FOR THE STREUSEL OAT TOPPING:
- 1 cup Old Fashioned Oats
- 1 teaspoon Cinnamon
- ⅛ teaspoons Nutmeg
- ⅓ cups Brown Sugar
- 4 Tablespoons Butter
- 2 cups Walnuts, Chopped
Preparation
In a large bowl, whisk together eggs, milk, sugar, brown sugar, vanilla, and cinnamon. Add bread and stir until bread is well coated in egg mixture. Cover and refrigerate overnight.
Preheat oven to 350ºF. Remove mixture from refrigerator. Lightly grease a deep-dish 13 X 9 inch casserole dish. Pour French toast mixture into baking dish. Top with blueberries.
For the topping, combine oats, cinnamon, nutmeg and brown sugar in medium bowl. Cut in butter with pastry cutter. Stir in walnuts. Evenly top French toast with streusel-oat topping.
Bake for 1 hour or until French toast is set and topping is lightly browned.
