Unbelievable Blueberry French Toast Casserole

3–24 hrs chill + 50–55 min bakeServes 12

A make-ahead breakfast casserole of cubed bread soaked in custard with blueberries, topped with a buttery cinnamon crumble.

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prepGrease a 9×13-inch / 23×33 cm baking dish
1 (12–14-ounce / 340–400 g) loaf sturdy day-old bread, cut in 1-inch cubes	Spread bread & blueberries in dish				Cool 5 min, top with optional garnish & serve
140 g fresh or frozen blueberries
480 ml whole milk	Whisk custard, pour over bread, chill 3–24 hrs
8 large eggs
120 ml heavy cream
100 g packed light brown sugar
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon
1 teaspoon fresh lemon zest
pinch of salt
67 g packed light or dark brown sugar	Mix crumble topping, cut in cold butter	Preheat oven to 350°F / 175°C	Sprinkle crumble over casserole, bake 20 min	Cover with foil, bake 25–35 min until set
42 g all-purpose flour (spooned & leveled)
1/2 teaspoon ground cinnamon
85 g unsalted butter, cold and cubed
optional: extra blueberries, maple syrup, and/or confectioners' sugar for topping

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