Perfect for a posh Sunday brunch or a slow Saturday morning. You can't go wrong with blueberries for breakfast.
291 calories; 9.6 g fat; 4.6 g saturated fat; 0 g trans fat; 140 mg cholesterol; 252 mg sodium; 41 g carbohydrate; 2.5 g fiber; 12 g sugar; 10 g protein
Any bread works for this recipe, but we recommend using whole wheat bread
Spray an 8x8 inch baking dish with nonstick spray.
Cut bread into 1-inch cubes and spread into the baking dish. Top with blueberries.
Whisk together eggs, milk, cinnamon, brown sugar, and vanilla.
Pour over the bread and blueberries.
Cover the dish and refrigerate for at least three hours; up to overnight.
When ready to bake, preheat oven to 350°F.
Prepare streusel topping by combining ingredients in a small bowl. Mix with a fork two forks, cutting butter.
Sprinkle topping over the French toast and bake for 30 minutes, or until middle is set.