Blueberry Streusel French Toast

Makes 12 slices

1 tbsp (15 mL) butter

12 thick bread slices

9 large eggs

1 1/2 cups (375 mL) milk

1 1/2 tbsp (22 mL) granulated sugar

1/4 tsp (1 mL) salt

1 tbsp (15 mL) vanilla

For streusel:

1 1/4 cups (300 mL) quick-cooking rolled oats (not instant)

1/2 cup (125 mL) brown sugar, packed

1/4 cup (60 mL) all-purpose flour

1/2 tsp (2 mL) finely grated lemon zest

1/3 cup (80 mL) butter

1 cup (250 mL) frozen blueberries

Grease 11- by 17-inch (28- by 43-cm) baking sheet with thick coating of butter. Arrange bread slices close to each other on baking sheet. Beat next 5 ingredients together in large bowl. Pour over bread slices.

Streusel: Combine rolled oats, brown sugar, flour and lemon zest in medium bowl. Cut in butter until mixture is crumbly. Sprinkle over bread slices. Sprinkle blueberries over streusel. Cover. Chill overnight. Remove cover. Bake in 450 F (230 C) oven for 30 minutes until topping is golden brown around edges.

Nutrition per slice: 364 calories; 13.1 g fat; 12 g protein, 49 g carbohydrate; 3 g fibre

-- Home For The Holidays , by Jean Pare (Company's Coming)