Overnight BC Blueberry Streusel French Toast Bake with BC Blueberry Maple Syrup
- 2 tablespoons butter, for greasing
- 1 loaf day-old crusty sourdough bread
- 8 whole eggs
- 2 cups whole milk
- ½ cup whipping cream
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 tablespoons vanilla extract
- ¾ cup frozen BC Blueberries
- ½ cup all-purpose flour
- ¼ cup quick oats
- ½ cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1/8 tsp. freshly grated nutmeg
- ½ cup cold butter, cut into pieces
BC-Blueberry infused maple syrup:
- 3 cups frozen blueberries
- 1 cup maple syrup
For the French toast base: Grease a 9x 13” baking pan with butter. Cut the bread into cubes, and evenly distribute in the pan. In a big bowl, whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Sprinkle with frozen blueberries and use your fingers to make sure all the bread is soaked in the custard and the blueberries are nestled into the bread cubes. Cover the pan tightly and store in the fridge overnight.
For the streusel topping: Mix the flour, brown sugar, oats, cinnamon, salt and some nutmeg in a separate bowl. Add the butter and with your fingertips or a pastry blender, mix it all together until the mixture resembles fine pebbles. Refrigerate until you are ready to bake.
To Bake: Preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping evenly over the top. Bake uncovered for 45 minutes. The casserole will puff up and the top will be nice and golden brown. Remove from the oven and scoop out individual portions. Drizzle with warm blueberry infused maple syrup.
For the Syrup: Combine 1 ½ cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 5 minutes, then mash using the back of a spoon. Simmer until the berries have broken down. Remove from heat, strain to remove blueberry skins. Stir in remaining 1 ½ cups of frozen berries and serve warm or at room temperature.