The weekends leading up to Christmas are crazy in our house. A lot of comings and goings and everyone is busy. But we still have to eat, right? Here’s a great idea for quick suppers or welcoming breakfasts. French toast!
French toast is an ideal way to use up slightly stale bread, those quarter or half loaves languishing in the bread box. While this is practical, when I have a choice, I always suggest using densely crumbed, egg-based brioche or challah. Both breads are gorgeously rich and perfectly textured for soaking up the sweet egg bath.
Blueberry Streusel French Toast
I frequently make French toast in the evening — as well as on weekend mornings. This is a handy recipe because it bakes in the oven so you don’t have to tend the stove. A real winner, particularly if blueberries are in season. But even if they aren’t, use frozen berries or another berry.
1 loaf challah or brioche (about 1 pound), cut into ¾-inch thick slices
6 large eggs
3 cups whole milk
1/3 cup sugar
1 ½ teaspoon ground cinnamon
1 teaspoon vanilla extract
3 cups fresh blueberries
¾ cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup old-fashioned rolled oats
8 tablespoons (1 stick) cold unsalted butter, cut up
Maple syrup, for serving
Make the French toast: Lightly spray a 13 x 9 x 2-inch baking dish with vegetable spray. Cover the dish with a single layer of bread slices.
Whisk together the eggs, milk, sugar, cinnamon, and vanilla and pour enough of the mixture over the bread to cover it evenly (about half the mixture). Sprinkle half the blueberries over the bread.
Lay the rest of the bread slices in the dish and pour the remaining egg mixture over it. Lightly press on the bread slices to insure they are saturated with egg. Let the French toast soak for about 15 minutes.
Preheat the oven to 350°F.
Make the streusel topping: Put the flour, sugar, and oats in a food processor and pulse just to mix. Add the butter, piece by piece, pulsing until the mixture is crumbly.
Sprinkle the streusel topping evenly over the French toast. Scatter the remaining blueberries over the bread.
Bake for 40 to 45 minutes or until set in the center and the top is golden brown. Serve with maple syrup.