Blueberry Oatmeal Streusel French Toast Strata
Author: Blue Goose Inn Bed & Breakfast
Recipe type: Breakfast
I adapted this recipe from another Bed and Breakfast in Maine. I have tried several French toast recipes but so far this is my favorite. I love that it is prepared the night before. I also love the that it is more like a breakfast bread pudding, but the best part is really the maple rum sauce. It adds such a wonderful dimension to this recipe.
- 1 large loaf thick sliced bread, I use an eggy bread from the local baker. Challah bread would also work
- 1 pint blueberries, fresh or frozen
- 8 large eggs
- 3 cups half & half
- ¼ cup brown sugar
- 1 Tbsp vanilla extract
- 1 stick unsalted butter, softened
- 1 cup packed brown sugar
- 2 Tbsp corn syrup
- 1 cup chopped pecans, toasted
- 1 cup old-fashioned oats
- ¼ tsp fresh ground nutmeg
- Coat a 9×12 baking dish with butter.
- Cut bread into 1-inch cubes and layer evenly in baking dish.
- Sprinkle with blueberries.
- Combine the eggs, half & half, ¼ cup brown sugar, vanilla, and cinnamon in a blender for about 5 seconds.
- Pour the mixture over the bread.
- For the topping, combine the butter, 1 cup brown sugar, and corn syrup in a stand mixing bowl outfitted with a paddle and ix on medium-high until creamy, about 2 minutes.
- Stir in the toasted pecans, oats, and nutmeg.
- Dollop and carefully spread the topping onto the top of the bread. Cover with foil and refrigerate overnight.
- The next morning, preheat oven to 375°F.
- Allow the French toast to stand at room temperature while oven is heating.
- Bake covered in foil for 40 minutes.
- Remove the foil and bake for another 15 minutes, until center starts to bubble.
- Reduce the oven to 275°F and let sit in oven for another 10 minutes.
- Remove from oven and let rest for 10 minutes before slicing.
- Drizzle with the warm Maple Rum sauce.
- Serves 8 to 10