Ingredients:

  • 1 large loaf Brioche Bread (approx. 1.3 lbs), day-old, cut into 1-inch cubes
  • 1 Tbsp Unsalted Butter (for greasing)
  • 8 Large Eggs
  • 1 1/2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 1/2 cup Packed Light Brown Sugar
  • 1 Tbsp Vanilla Extract
  • 1 Tbsp Fresh Lemon Zest
  • 1 tsp Ground Cinnamon (for custard)
  • 1/2 tsp Salt (Fine Sea Salt)
  • 2 cups Blueberries (fresh or frozen)
  • 1/2 cup All-Purpose Flour (for streusel)
  • 1/4 cup Rolled Oats (not instant)
  • 1/4 cup Packed Light Brown Sugar (for streusel)
  • 1/2 tsp Ground Cinnamon (for streusel)
  • 4 Tbsp Unsalted Butter (chilled and cubed)

Instructions:

  1. Prepare the Pan and Bread: Grease the 9x13 inch baking dish generously with 1 Tbsp of softened butter. Arrange the 1-inch cubed brioche pieces evenly in the prepared dish.
  2. Make the Custard: In a large bowl, whisk together the eggs until slightly frothy. Whisk in the milk, heavy cream, brown sugar, vanilla extract, lemon zest, cinnamon, and salt until the sugar is dissolved and the mixture is homogenous.
  3. Assemble the Soak: Pour the custard evenly over the brioche cubes, ensuring all pieces are saturated. Gently press the bread down to help absorption. Distribute the blueberries evenly across the top and lightly push them into the soaked bread.
  4. Cover and Chill: Cover the dish tightly with plastic wrap and refrigerate for a minimum of 8 hours, or up to 12 hours (Overnight soak).
  5. Prepare the Streusel: In a separate small bowl, combine the flour, rolled oats, brown sugar, and cinnamon. Cut in the chilled, cubed butter using your fingertips or a pastry blender until the mixture resembles coarse breadcrumbs. Store the streusel mixture in an airtight container in the refrigerator.
  6. Preheat and Rest: Preheat your oven to 375°F (190°C). Remove the French toast dish from the refrigerator and let it sit on the counter for 20-30 minutes while the oven heats up.
  7. Add Topping: Remove the plastic wrap. Evenly sprinkle the chilled streusel topping over the surface of the soaked French toast.
  8. Bake: Bake for 45 to 50 minutes, or until the top is golden brown and the custard in the centre is set (internal temperature should read 185°F/85°C).
  9. Rest and Serve: Allow the baked French toast to rest for 10 minutes before slicing and serving.