FRENCH TOAST BAKE

FRENCH TOAST BAKE FRENCH TOAST: 1 French baguette or sourdough loaf, cut into cubes 8 eggs 2 cups milk 1/2 cup heavy cream 1/2 cup white granulated sugar 1/2 cup brown sugar 1 tablespoon vanilla extract 1 cup blueberries, optional CRUMB TOPPING: 1 cup flour 1 cup brown sugar 1 tablespoon cinnamon ¼ teaspoon salt 1 cup unsalted cold butter, cut into pieces Place cubed loaf into a greased 9×13 pan and distribute evenly. In a large bowl, mix together eggs, milk, heavy cream, white sugar, brown sugar and vanilla extract. Whisk well to fully combine and pour evenly over bread. Sprinkle the blueberries over the bread evenly. Cover the pan with plastic wrap and refrigerate overnight or for at least 4 hours before baking. In a medium bowl, mix together flour, brown sugar, cinnamon and salt. Add the cold cut butter and mix until crumbly. If you are making the mixture ahead of time, add it to a Ziploc bag and refrigerate. When ready to bake, preheat oven to 350 degrees F. Sprinkle the crumb topping over the bread evenly. Bake at 45 minutes to 1 hour depending on how soft you want the casserole to be. Serve with fresh berries, maple syrup and whipped cream.