This recipe was adapted from The Yummy Life.
- 1 (16-oz.) whole grain French bagette (or similar bakery bread loaf)
- 8 eggs
- 2 cups 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
- STRUESEL TOPPING:
- 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)
Spray a 9x13 baking dish with cooking spray. 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. Pour over bread slices, separating slices as you pour so the mixture gets between them. Sprinkle blueberries over casserole while separating the slices so that some of the berries fall between them. Cover and refrigerate overnight.
In medium bowl whisk together whole wheat pastry flour, oats, brown sugar, & cinnamon. Cut in butter. Mix until combined and crumbly. Add pecans, if desired, and mix. Set aside.
Remove baking dish from refrigerator and let sit for about 30 minutes. 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.