I took a lot of pictures for this recipe. Not for reasons of the recipe itself, but because I was originally intending to use a picture of the sugar sprinkling as my contribution to the gravity weekly photo prompt.
As it turned out the multitude of photos was not a good thing. Of course it was nice to have a lot of choice when it came to deciding on photos to use for this post. But as I was clicking away taking photos the layer of sugar on the french toast was getting thicker and thicker… In the end it had a very pretty, snowy layer of sugar which when it came to eating was a bit overpowering.
Luckily we’d made two batches of this french toast (each being a quarter of the whole recipe). We ate the sugarific version on the Saturday, which was yummy if a bit over sweet. And on the Sunday we ate the second batch, completely without added sugar. That was very nice too!
I am by no means saying that the addition of sugar is a bad thing in this dish. It looks pretty, and it does add to the taste nicely. Just perhaps pay attention to how much you’re putting on!
Makes 12 servings
Source: Whisking Mama
1 loaf soft white bread, about 340g
1 cup fresh or frozen blueberries
8 large eggs
2 1/4 cups whole milk
1 tsp ground cinnamon
3/4 cup packed light brown sugar
1 tbsp vanilla extract
For the streusel topping:
1/3 cup packed light brown sugar
1/3 cup plain flour
1 tsp ground cinnamon
1/4 tsp salt
6 tbsp (84g) cold butter
Grease a 9×13 inch (about 23x33cm) dish. We actually used small dishes which held two servings a piece.
Cut the bread into cubes, about 1 inch / 2,5cm. If the bread you are using has hard ends, cut these off and leave them out.
Put the bread in the prepared dish(es) and spread out evenly, pressing them down gently. Top with the blueberries and set aside.
Whisk together the remaining french toast ingredients until there are no lumps of sugar left. Pour the mixture over the bread, cover with plastic wrap, and place in the refrigerator overnight.
In the morning (or whenever you are going to cook it) preheat the oven to 350F / 175C.
Whilst the oven is heating prepare the streusel topping. Mix together all the dry ingredients, then cut in the butter with a pastry blender or two forks. Sprinkle the topping over the soaked bread.
Bake in the oven for 50 minutes or until golden on top. Serve immediately sprinkled with icing sugar, and with more berries, fruit or syrup to taste.