Ingredients:
- 1 (12-14 ounce) loaf french bread, sourdough bread, or challah
- 1 cup fresh or frozen blueberries
- 8 large eggs
- 2 and 1/4 cups milk
- 1/2 teaspoon cinnamon
- 3/4 cup packed light brown sugar
- 1 Tablespoon vanilla extract
- 1/2 teaspoon salt
STREUSEL TOPPING
- 1/3 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 6 Tablespoons butter, cold and cubed
- Optional: extra blueberries, fresh fruit, maple syrup, and/or confectioners' sugar for topping
Directions:
- Grease a 9x13 pan. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with blueberries. Set aside.
- Whisk the eggs, milk, cinnamon, brown sugar, salt, and vanilla together until no brown sugar lumps remain. Pour over the bread and smoosh the bread a bit to get it all soaked. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours - overnight. Overnight is best.
- Preheat oven to 350°F. Remove pan from the refrigerator.
- Prepare the topping: Whisk the brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
- Bake for 45-55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Serve immediately. Cover leftovers tightly and store in the refrigerator for 2-3 days.
- Make ahead tip: Prepare the topping in advance, cover tightly, and store in the refrigerator. Sprinkle over the soaked bread before baking. For freezing, prepare the recipe through step 4 (without preheating the oven) and freeze for up to 2 months. Thaw overnight in the refrigerator then bake as directed.
If you want to half the recipe just bake for 30-35 minutes. Recipe via sallysbakingaddiction.com
