BLUEBERRY CRUMBLE FRENCH TOAST

1 small loaf (8-9 oz.) day-old French bread (in diagonal 1-inch pieces)
3 eggs
3 tbsp sugar
1 tsp vanilla
2 1/4 cups milk
1/2 cup flour
6 tbsp dark brown sugar
1/2 tsp cinnamon
1/4 cup butter
1 cup fresh or frozen blueberries
fresh fruit for garnish

Place bread in greased 13x9-inch pan.

In bowl, mix eggs with sugar and vanilla. Stir in milk and mix well. Pour over bread and turn bread slices over coat well. Cover well. Refrigerate overnight.

Preheat oven to 375 degrees.

TO PREPARE THE CRUMB MIXTURE:
In small bowl, combine flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs.

Turn bread slices over again. Scatter blueberries over bread. Sprinkle with crumb mixture.

Bake 40 minutes or until golden.

Cut into squares and garnish with fruit. Serve with maple syrup.

Servings: 12
Source: Cat in MA