Overnight Blueberry French Toast Bake
1 lb loaf sliced brioche bread or French bread cut in small cubes, divided
2 cups blueberries (fresh or frozen; if frozen don’t thaw)
10 large eggs
1/2 cup maple syrup
2 teaspoons vanilla
2 1/2 cups milk
2 teaspoons cinnamon
4 Tbsp butter, melted
1/4 cup powdered sugar
Spray a 9 x 13 inch pan with non-stick baking spray. Cut the bread into small cubes. Put half the bread in the pan. Sprinkle with half of the blueberries. Then top with remaining bread and blueberries.
Crack eggs into large bowl. Use a whisk to beat the eggs. Add the milk, eggs, vanilla, maple syrup, and cinnamon. Whisk together. Pour the egg mixture on top of the bread and blueberries. Cover pan with foil. Press down with your hands a bit to make sure bread soaks up the egg mixture. Refrigerate for 3 hours or overnight.
When ready to bake, preheat oven to 350 degrees. Bake for 40 minutes. Remove the foil and return the pan to the oven and bake 10 to 15 more minutes.
Once baked, drizzle with melted butter and sprinkle with powdered sugar. Serve with extra maple or blueberry syrup.