Ingredients
Scale
- 1 (about 12-14 ounce) classic baguette, sourdough bread, or challah(for softer bake)
- 1 cup fresh or frozen blueberries
- 8 large eggs
- 2 and 1/4 cups whole milk
- 1 teaspoon ground cinnamon
- 3/4 cup packed light brown sugar
- 1 Tablespoon vanilla extract
- : Streusel Topping
- 1/3 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 Tablespoons unsalted butter, cold and cubed
- Optional Toppings: extra blueberries, fresh fruit, maple syrup, and confectioners’ sugar
Instructions
- Generously grease a 9×13 pan with butter or spray with nonstick spray
- Cut the bread into 1 inch cubes (when cutting the classic baguette if the ends are very hard slice off and omit)
- Spread cubes into the prepared baking pan pressing down evenly into the pan and top evenly with blueberries, then set aside
- In large bowl whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until no brown sugar lumps remain
- Pour egg mixture over the bread and cover the pan tightly with plastic wrap
- Refrigerator overnight
- Preheat oven to 350°F
- Prepare the topping:
- Whisk the brown sugar, flour, salt 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 about 50 minutes or until golden brown on top
- Serve immediately with powder sugar and maple syrup
- Store in the refrigerator for 2-3 days.
- Extra tips: you can also make the topping ahead placing in small sealed container an top just before baking
- *Using a classic baguette will make a crunchier bake which I prefer, if you prefer a softer bake use stale challah bread
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Breakfast