Blueberry French Toast Casserole
Bubba Durand

Tastes like a cross between French Toast and blueberry muffins. It's a great make-ahead breakfast.

1 (12-14 ounce) loaf french bread, cut into cubes
1 cup fresh or frozen blueberries
2 cups whole milk
8 ounces cream cheese
8 large eggs
1 teaspoon cinnamon
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
1/8 teaspoon maple extract (optional)
a pinch of salt

Streusel Topping
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
6 tablespoons butter, cold and cubed
a pinch of salt

Grease a 9x13 casserole pan.
Place the cream cheese in a microwave-safe bowl and microwave until very soft; almost liquid.
Scrape the melted cream cheese into a large mixing bowl and slowly whisk in the milk until smooth.
Add eggs, cinnamon, brown sugar, extracts, and salt. Whisk until smooth.
Add the bread and blueberries, folding to mix.
Let it soak for a couple of minutes, then pour it into the prepared casserole pan.

-- Can be made up to this point and refrigerated overnight --

Topping: Mix the brown sugar, flour, cinnamon, and salt together in a bowl.
Cut in the cubed butter with a pastry blender (or two forks or your fingers).
Sprinkle the topping over the casserole.

Bake for 45 - 55 minutes or until golden brown on top and puffed up.
It will deflate somewhat as it cools.

The Johnson Family Cookbook