Blueberry overnight french toast bake is the perfect breakfast or brunch recipe for a crowd! Assemble it the night before, and bake it up in the morning.
1loaffrench breadcut into 1 inch cubes (roughly 4-6 cups; sourdough, challah, brioche all work)
1/2cup maple syrup
2cups blueberries (fresh or frozen)
Crunchy Oat Topping
Grease a large baking dish (8 x 13 or equivalent). Scatter half the bread cubes, then half the blueberries. Repeat with a second layer.
In a large bowl, beat the eggs. Add the milk, vanilla, cinnamon, nutmeg and maple syrup and mix until combined. Pour evenly over the bread cubes.
Cover the casserole with plastic and store in the fridge overnight.
The next morning, stir together the crumble topping ingredients. Scatter evenly over the top of the casserole.
Heat the oven to 350°F. Bake the casserole uncovered for 45 minutes - 1 hour. Start checking at 45 minutes by inserting a knife in the middle of the casserole. If liquid oozes around the knife, keep baking.
Allow the casserole to cool for 10 minutes before serving with maple syrup and extra blueberries.
Leftovers keep (covered) in the fridge for 3-4 days.