| Blueberry French Toast Casserole | | | | | | |
| | | | | | | | | | |
| 1 small day old loaf French bread | 3 1/4 cup milk | | | | | |
| 3 eggs | | | | 1/2 cup all purpose flour | | | | |
| 3 tbsp sugar | | | 7 tbsp dark brown sugar | | | | |
| 1 tsp vanilla | | | 1/2 tsp ground cinnamon | | | | |
| 1/4 cup butter or margarine | | 2 cup sliced strawberries or peaches | | | |
| 1 cup fresh or frozen blueberries | | | | | | | |
| | | | | | | | | | |
| Grease 13x9 dish. Diagonally cut bread in 1" slices (slice "long" diagonal pieces) Place in dish - set aside. In |
| medium bowl, slightly beat eggs, sugar & vanilla. Stir in milk until blended. Pour over bread. Turn slices to |
| make sure it is well coated & refrigerate overnight. Preheat oven to 375F. In small bowl, combine flour, |
| brown sugar and cinnamon. Cut in butter. Scatter blueberries over bread & sprinkle with crumb mixture. |
| Bake 40 minutes or until golden brown. Cut in squares & serve with strawberries or peaches. |
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