This delicious make-ahead breakfast is easy to assemble the day before and have ready to cook when you get up in the morning. It's perfect for brunch or overnight guests.
1 (16-oz.) whole grain French bagette (or similar bakery bread loaf)
2 cups 2% milk
1 teaspoon vanilla
1/2 cup brown sugar
1/2 teaspoon cinnamon
2-1/2 cups fresh blueberries; or 1 (12 oz) bag frozen blueberries, thawed, rinsed & drained
1/4 cup whole wheat pastry flour
1/4 cup old fashioned rolled oats
1/2 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 cup butter, softened
1/2 cup chopped pecans (optional)
ASSEMBLE FRENCH TOAST: Butter a 9x13 baking dish. Cut bagette diagonally into 1" slices. Layer slices in two rows in baking dish. In large bowl, whisk together the eggs, milk, vanilla, brown sugar, and cinnamon (or use electric mixer). Pour over bread slices, separating slices as you pour so the mixture gets between them. Sprinkle on blueberries, again separating the slices so that some of the berries fall between them. Cover and refrigerate overnight (max. of 18 hours). MAKE STREUSEL (may be made the night before and sprinkled on before baking the next day): In medium bowl whisk together whole wheat pastry flour, oats, brown sugar, & cinnamon. Cut in butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Add pecans, if desired, and mix. Set aside. TO BAKE: Remove baking dish from refrigerator and bring to room temperature (approx. 30 min.). Preheat oven to 350 degrees. Sprinkle streusel evenly over top of bread slices. Bake uncovered for 40-50 minutes, until cooked through, lightly browned, and there is no visible liquid. Center should be moist but not runny. To prevent over browning, loosely lay a sheet of aluminum foil over top during last 10 minutes, if necessary. Let rest for 10 minutes before serving. Serve with maple syrup or blueberry sauce.