Blueberry Crumble French Toast

Buttonwood Inn
Bed and Breakfast
North Conway, New Hampshire
Specialty Recipe

1 small (8 or 9 ounces) day-old loaf of French bread
3 eggs
3 Tablespoons sugar
1 teaspoon vanilla
2-1/4 cups milk
1/2 cup flour
1/2 teaspoon cinnamon
6 Tablespoons dark brown sugar
1/4 cup butter or margarine
1 cup fresh or frozen blueberries
1 cup sliced strawberries or peaches

Grease 9 x 13-inch baking dish. Diagonally cut bread in 1-inch slices. Place in casserole and set aside. In medium bowl, slightly beat eggs, sugar, and vanilla together. Stir in milk until blended. Pour egg mixture over bread. Turn slices to make sure they are well coated. Cover well and refrigerate overnight. Preheat oven to 375 degrees. In a small bowl, combine flour, brown sugar, and cinnamon. Cut in butter until it resembles coarse crumbs. Turn bread slices over again. Scatter blueberries over bread and sprinkle with crumb mixture. Bake 40 minutes or until golden brown. Cut into squares and serve with slices of strawberries, peaches, or fruit of choice. Top with maple syrup.
 

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