Blueberry Streusel French Toast


Blueberry Streusel French Toast

French toast is an ideal way to use up slightly stale bread, those quarter or half loaves languishing in the bread box. While this is practical, when I have a choice, I always suggest using densely crumbed, egg-based brioche or challah. Both breads are gorgeously rich and perfectly textured for soaking up the sweet egg bath.

Ingredients for
Blueberry Streusel French Toast

  • - 1 loaf challah or brioche (about 1 pound), cut into 3/4 inch thick slices
  • - 6 large eggs
  • - 3 cups whole milk
  • - 1/3 cups sugar
  • - 1 1/2 teaspoons ground cinnamon
  • - 1 teaspoon vanilla extract
  • - 3 cups fresh blueberries
  • - Streusel Topping:
  • - 3/4 cups all-purpose flour
  • - 3/4 cup packed brown sugar
  • - 3/4 cup old-fashioned rolled oats
  • - 8 tablespoons (1 stick) cold unsalted butter, cut up into small pieces
  • - Maple syrup, for serving

Directions for
Blueberry Streusel French Toast

  • To Make The French Toast:
  • Lightly spray a 13 x 9 x 2 inch baking dish with vegetable spray. Cover the dish with a single layer of bread slices.
  • Whisk together the eggs, milk, sugar, cinnamon, and vanilla and pour enough of the mixture over the bread to cover it evenly (about half the mixture). Sprinkle half the blueberries over the bread.
  • Lay the rest of the bread slices in the dish and pour the remaining egg mixture over it. Lightly press on the bread slices to insure they are saturated with egg.
  • Let the french toast soak for about 15 minutes or up to 8 hours, covered and refrigerated. Preheat the over to 350 degrees fahrenheit.
  • To Make The Streusel Topping:
  • Put the flour, sugar and oats in a food processor and pulse just to mix. Add the butter, piece by piece, pulsing until the mixture is cumbly.
  • Spinkle the streusel topping evenly over the french toast. Scatter the remaining blueberries over the streusel.
  • Bake for 40 to 45 minutes or until set in the center and the top is golden brown. Serve with maple syrup.