From the Kitchens of Amy & JJ

Blueberry French Toast Bake
1 (12–14-ounce/340–400g) loaf French bread, sourdough bread, or challah*
1 cup (140g) fresh or frozen blueberries*
8 large eggs
2 and 1/4 cups (540ml) whole milk
1/2 teaspoon ground cinnamon
3/4 cup (150g) packed light brown sugar
1 Tablespoon (15ml) pure vanilla extract

Streusel Topping
1/3 cup (69g) packed light or dark brown sugar
1/3 cup (41g) all-purpose flour (spooned & leveled)
1/2 teaspoon ground cinnamon
6 Tablespoons (85g) unsalted butter, cold and cubed
optional: extra blueberries, maple syrup, and/or confectioners’ sugar for topping

Instructions
Grease a 9×13-inch pan with butter or nonstick spray. 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, and vanilla together until no brown sugar lumps remain. Pour over the bread. Cover the pan tightly and refrigerate for 3–24 hours. Overnight is best.
Preheat oven to 350°F (177°C). 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 warm. Cover leftovers tightly and store in the refrigerator for 2–3 days.