Overnight Blueberry French Toast Bake With Streusel Topping

I first made this delicious recipe in 2013 after finding it at Serena Bakes Simply from Scratch and it immediately became a family favorite. I have since started adding an icing to it, which makes it a cross between French toast and a cinnamon roll. 

You do need to plan ahead since it needs to put put together and let it sit in the refrigerator overnight. It is so worth the wait. 

Overnight Blueberry French Toast Bake With Streusel Topping

1 loaf French Bread, ripped or cut into cubes
1 1/2 c. blueberries (If frozen, thaw and drain juice)
7 whole eggs
2 1/2 c. whole milk
1/4 c. pure maple syrup
3 t. vanilla extract
1 t. cinnamon
1/4 c. flour
1/2 c. brown sugar
1 t. cinnamon
1/4 t. sea salt
1/2 c. cold butter, cut into 8 cubes

Icing

2 c. powdered sugar
1 T. butter, melted
2 t. vanilla
2-3 T. milk or cream 

Grease a 9"x 13" baking dish.

Place 1/2 of French bread cubes in a baking dish and top with 3/4 cup blueberries. Add remaining bread cubes and top with remaining 3/4 cup blueberries.

In a medium sized bowl combine eggs, milk, maple syrup, vanilla and cinnamon. Mix until thoroughly combined. Pour egg mixture over the top of bread and blueberries. Cover tightly and refrigerate overnight.

In a gallon sized Ziploc bag add flour, brown sugar, cinnamon, and sea salt. Close tightly and use fingers to thoroughly combine ingredients. Add butter and re-close bag. Use fingers to combine butter and sugar mixture until it resembles pea sized pieces. If butter becomes soft mixture, it will re-harden overnight in the refrigerator. Place Ziploc bag in the refrigerator overnight. 

In the morning, preheat oven to 350°. Remove casserole and streusel topping from the refrigerator. Use fingers to crumble streusel topping over the top of the bread and blueberries. Bake for 50 minutes or until top is lightly browned.

Serve plain, with additional butter and maple syrup, or with icing.

Icing: 

Mix powdered sugar, butter, and vanilla together in bowl. Slowly beat in just enough milk until it is a thick icing.