Serves: 8

Ingredients

• 1 large loaf challah (day-old), French or sourdough bread (cut into 1 1/2 to 2 inch cubes)
• 8 large eggs
• 2 to 2 1/4 cups whole milk
• 1/2 cup sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 2 cups blueberries (fresh or frozen)

Streusel Topping

• 1/3 to 1/2 cup flour
• 1/3 to 1/2 cup brown sugar
• 1/2 to 3/4 teaspoon cinnamon
• 6 to 8 tablespoons (cold & cubed) unsalted butter

Instructions

• 1. Grease 9 x 13 inch pan with cooking spray or butter.
• 2. Cut bread into cubes, 1.5 to 2 inches in size.
• 3. In a large bowl, whisk the eggs and then add the milk, salt, sugar, vanilla and cinnamon.
• 4. Add the bread cubes to the egg mixture and mix until coated.
• 5. Add blueberries to mixture.
• 6. Let stand 30 minutes OR cover tightly with plastic wrap and refrigerate up to overnight.
• 7. Prepare streusel topping by whisking the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the cubed butter with 2 forks.
• 8. Place oven rack in the middle of the oven. Preheat oven to 350 degrees F (180 C).
• 9. Sprinkle streusel topping on top of french toast just before baking.
• 10 Bake for 50 to 60 minutes until golden brown. Cool for a few minutes before serving.
• 11 Spoon onto plates and drizzle with maple syrup or homemade blueberry sauce.

HOMEMADE BLUEBERRY SAUCE

Ingredients

• 2 cups blueberries (fresh or frozen)
• 1/4 cup cold water
• 1/4 cup sugar or honey
• 1 tablespoon + 1 teaspoon cornstarch
• 1 tablespoon lemon juice (lime juice is fine if lemon juice is not available)

Instructions

• 1. Place blueberries in a small saucepan and pour in sugar (or honey).
• 2. Mix the cornstarch in the cold water and pour over the blueberries and sugar. Bring to a boil over medium heat, turn heat down and let simmer 10 minutes.
• 3. Remove saucepan from heat and add 1 tablespoon lemon juice and stir well.
• 4. If you don't want the blueberries to be chunky, let them cook and place in a blender. Strain with a mesh strainer. This will render the blueberries to become a syrup instead of a sauce.
• 5. Serve warm over french toast, waffles, ice cream, pancakes, etc.