Baked French Toast With Blueberries

My mother's favorite meal is brunch and this is the reason why. We makes this recipe several times a year, and it freezes great. This can be made without the blueberries for picky eaters, as that was how I liked it when I was young. Note: don't ruin it by putting on syrup--it is fantastic just the way it is. Also, prep times includes the overnight refrigeration.

• Ready In: 12 hrs 40 mins
• Serves: 10-12

Ingredients

• 1  loaf  French bread
• 5  eggs
• 5  tablespoons sugar
• 3 1⁄4 cups milk
• 2  teaspoons vanilla extract
• 1⁄2 cup flour
• 6  tablespoons brown sugar
• 1⁄2 teaspoon cinnamon
• 1⁄4 cup butter
• 1  cup blueberries
• 1  cup strawberry, garnish (optional)

Directions

1. Grease a 13x9-inch baking dish.
2. Diagonally cut break into 1 inch slices, place in baking dish, and set aside.
3. In medium bowl light beat eggs, sugar, and vanilla.
4. Stir in milk.
5. Pour mixture over break in baking dish, turning slices to coat well.
6. Cover and refrigerate overnight.
7. Heat over to 375°F.
8. In small bowl combine flour, brown sugar, and cinnamon. Cut in butter until mixture resembles course crumbs.
9. Turn bread slices over in baking dish. Scatter blueberries over bread and sprinkle evenly with crumb mixture.
10. Bake about 40 minutes or until golden brown.
11. Before serving, top with strawberries, if desired.