1 loafday old french bread, cut into one inch cubes
12 oz.fresh blueberries, or 2 cups frozen
½cuppacked light brown sugar
1stick (8 tablespoons)butter
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Spray a 9 X 13-inch baking dish with cooking spray. Place the bread cubes and blueberries into a large bowl and lightly toss. Pour into the prepared baking dish.
In a medium bowl, whisk together eggs, milk, cream, sugar, and vanilla. Evenly pour mixture over the bread and blueberries.
Cover with plastic wrap and place into the refrigerator to sit overnight.
In a medium bowl, combine flour, brown sugar, and cinnamon. Mix thoroughly.
Cut butter into small pieces and with a pastry cutter or two forks, blend butter into mixture until it resembles coarse meal.
Place mixture into a plastic bag. Seal and refrigerate overnight. This step can also be done in the morning before placing baking dish into the oven.
Preheat oven to 350 degrees F. Uncover the baking dish and sprinkle the butter mixture evenly around the top.
Bake uncovered for 45 – 50 minutes depending on the desired outcome of the French Toast: 45 minutes will yield a softer, soggier result, and an hour will be more firm. I cooked it for 52 minutes and it was still a bit jiggly, so I opted for 5 minutes more and it turned out perfectly.
Serve warm with butter and maple syrup if desired.