First served at 2018 Xmas brunch.
To be assembled the night before baking and serving.

French Toast:

  • 8 eggs
  • 2 c. whole milk
  • 1/2 c. whipping (heavy) cream
  • 1/3 c. white sugar
  • 1/3 c. brown sugar
  • 2 Tbs vanilla extract
  • 1# loaf of French bread


  • 1/2 c. flour
  • 1/2 c. brown sugar
  • 1 ts. ground cinnamon
  • 1/4 ts. salt
  • some nutmeg
  • 1 stick cold butter, cut into pieces, plus more for serving
  • warm syrup, for serving
  • 1 c. fresh blueberries, for serving

 For the French Toast:
   Grease a 9" x 13" pan. Cut bread into cubes and distribute evenly in the pan.
   Whisk together eggs, milk, cream, wh. sugar, br. sugar, and vanilla. Pour evenly over bread. Cover pan tightly and refrigerate overnight.

For the Topping:
   Mix flour, Br. sugar, cinnamon, salt and some nutmeg and stir together with a fork. Add the butter and mix it all together with a pastry cutter until the mixture resembles fine pebbles. Cover tightly and store in the frig.

To Bake:
   Preheat the oven to 350 degrees. Sprinkle the topping over the casserole. Bake 45 minutes for a softer texture or an hour for a firmer texture.

To Serve:
   Scoop out individual portions, top with butter, drizzle with warm syrup, and sprinkle with blueberries.