MAPLE BLUEBERRY FRENCH TOAST CASSEROLE

The fresh blueberries in this mouthwatering breakfast casserole really steal the show for a morning tailgate or brunch on the porch. The convenience of doing most of the work the night before makes it great for a busy morning.

FRENCH TOAST

Cooking spray

1 loaf French bread

1 pint blueberries (about 11 ounces)

6 large eggs

1 cup milk

1 cup half-and-half

¼ cup maple syrup

¼ cup firmly packed brown sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon salt

TOPPING

¼ cup (½ stick) butter, softened

½ cup firmly packed brown sugar

½ cup all-purpose flour

¼ teaspoon salt

For the casserole, spray a 13 × 9-inch baking dish with cooking spray. Cut or tear the bread into 2-inch chunks, and arrange them in the dish. Sprinkle the blueberries evenly on top. In a large bowl whisk the eggs, and then whisk in the milk, half-and-half, maple syrup, brown sugar, vanilla, cinnamon, and salt. Pour over the bread and blueberries, cover, and refrigerate overnight.

When you’re ready to cook the casserole, preheat the oven to 350 degrees.

For the topping, use a fork to mix together the butter, brown sugar, flour, and salt in a small bowl. Use your fingers to crumble the topping over the top of the casserole. Bake the dish, uncovered, for 40 to 45 minutes. Serve warm or at room temperature.

MAKES 8 TO 10 SERVINGS.