Description
What’s better than Blueberry French Toast Casserole? Blueberry French Toast Casserole with Streusel, of course! The perfect brunch dish for spring!
Ingredients
- FOR THE CASSEROLE:
- 2 whole Eggs (large)
- 1 cup Milk
- 1 Tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- 7 ounces, weight Bread, Brioche Or Soft Dinner Rolls, Cut Into 1-inch Cubes
- 1-⅓ cup Blueberries, Fresh
- FOR THE STREUSEL:
- 2 Tablespoons Butter, Cold
- 2 Tablespoons Sugar
- 2 Tablespoons Flour, All Purpose
- FOR SERVING:
- 1 pinch Confectioners Sugar
- ¼ cups Blueberries, Fresh
- 1 dash Maple Syrup
Preparation
For the casserole:
In a measuring jug, whisk together eggs, milk, maple syrup and vanilla extract.
Place half of the bread in a 7×11 inch (18cm x 23cm) casserole dish. Sprinkle half the blueberries on top. Repeat the layers, then pour the egg mixture on top. Cover and refrigerate for at least 30 minutes or up to overnight.
For the streusel:
In a small bowl, combine all ingredients for the streusel topping with your fingertips. Really work the butter into the sugar and flour until crumbs form that hold their shape. Cover and refrigerate until ready to use.
Preheat oven to 350°F (170°C). Sprinkle streusel over the casserole and bake for 35–40 minutes or until puffed up and golden brown on top.
Sprinkle with confectioner’s sugar and serve with extra blueberries and maple syrup if you like.
