Wild Blueberry French Toast Bake

Wild Blueberry French Toast Bake

Yields: 1 PAN Prep: 20 Minutes (plus overnight refrigeration) Cook Time: 40-50 Minutes

INGREDIENTS
French Toast Bake

• 1 loaf sourdough bread

• 1 cup dried wild blueberries

• 8 eggs

• 3 cups half and half

• 1 cup milk

• 2 Tbsp granulated sugar

• 1 tsp vanilla extract

• ¼ tsp cinnamon

Crisp Topping

• cup your choice nuts (we chose pecans)

• cup dried wild blueberries

• ½ cup brown sugar

• ½ cup oats

• 1 cup flour

• ½ cup butter, melted

DIRECTIONS

1. Butter a 9x13 pan. Cut sliced bread into six pieces. Place half of bread in pan, sprinkle with dried berries. Repeat.

2. In mixing bowl, break eggs and whisk. Set aside.

3. In a large bowl combine half and half, milk, sugar, vanilla & spices.

Whisk and add eggs.

4. Pour mixture over bread and dried fruit, cover and place in fridge overnight.

5. Next day: pre-heat oven to 350 degrees.

6. While oven is heating, prepare the crisp topping. In a bowl, combine the flour, brown sugar, oats, nuts and dried berries. Mix well.

7. Melt butter, then let it cool enough that it doesn’t feel hot to the touch (so that it doesn’t dissolve the sugar). Pour the butter into the flour mixture.

8. Toss the ingredients with a fork until just combined and all flour has been absorbed. Don’t overdo it! The mixture should be crumbly with some distinct buttery clumps (the best part of any streusel)

9. Sprinkle over French toast and place in over. Bake for 40-50 minutes or until browned and center has puffed up. Enjoy with whip cream & fresh fruit ♥