Blueberry Oatmeal Streusel French Toast Strata
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 themaple 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 9x12 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