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Blueberry French Toast Bake

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Course Breakfast

Ingredients
  

Streusel Crumble

  • ⅓ cup all purpose flour
  • ⅓ cup brown sugar
  • ¼ tsp ground cinnamon
  • 4 Tbsp cold butter cubed

French Toast Bake

  • ¾ loaf white bread cubed
  • ½ cup cream cheese softened
  • ⅓ cup and 2 Tbsp maple syrup divided
  • 2 Tbsp brown sugar
  • 2 cups fresh blueberries
  • 6 large egg
  • 1½ cups milk
  • ½ tsp ground cinnamon
  • 2 tsp vanilla extract

Instructions
 

Streusel Topping

  • In a medium bowl, combine flour, brown sugar, cinnamon. Cut in the cubed butter.

Casserole

  • Grease a 9x13 pan and set aside.
  • Place half of the bread cubes on the bottom of the pan.
  • Mix softened cream cheese and 2 tablespoons of maple syrup in a small bowl until smooth. Drop spoonfuls of the cream cheese over the bread cubes. Arrange half of the blueberries over bread cubes as well. Layer with remaining bread cubes.
  • In a large bowl, whisk together the eggs, milk, cinnamon, ⅓ cup maple syrup, brown sugar, and vanilla. Pour evenly over bread cubes. Press the bread down to absorb the milk and egg mixture. Top evenly with the remaining blueberries.
  • Cover pan with foil and allow to chill at least one hour, or overnight.
  • Preheat oven to 350°F. Bake covered with foil for 30 minutes. Remove foil and bake for an additional 23 minutes. Remove from oven and allow to cool slightly. Serve with maple syrup.