Blueberry Baked French Toast

I got this recipe from work, and it has turned out to be one of  our favorite recipes. You can use whatever kind of fruit you wish, or you can make it without any fruit at all. I have another recipe for Vanilla Baked French Toast that I will be posting soon that I found online that is also good, if you prefer to have one without fruit. You can use either fresh blueberries or frozen. I double the crumb topping, because otherwise, it is pretty sparse.

Original Source: My Kitchen Craze

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French Toast

1 pound loaf of French bread* 

    *(you will only need about 3/4 of the loaf, at most, because otherwise this will turn out too dry)

6 eggs

2 cups milk

3/4 cup heavy whipping cream (may use Half & Half)

1/2 cup sugar - brown sugar gives it real good flavor

1 tablespoon vanilla extract

1/2 teaspoon almond extract (optional)

1 teaspoon cinnamon

Crumb Topping 

1/2 cup brown sugar 

1/4 cup all-purpose flour 

1 teaspoon cinnamon 

3 tablespoons cold butter, cubed 

1/4 cup fresh or frozen blueberries (see my note at the bottom) 

1/4 cup pecans, chopped - I do not add

Note on using frozen blueberries: To keep them from sinking to the bottom of the batter, dust them with flour or sugar. 

Instructions:

1. Cut bread into small cubes. Remember, you only want to use about 3/4, (maybe even a little less) of the loaf. Otherwise this will turn out too dry. Place cubes in a greased 9x13" pan.

2. In a medium bowl, whisk together the eggs, milk, heavy whipping cream, sugar, vanilla, almond extract, and cinnamon until well combined. Evenly pour over the bread in the prepared pan. Cover with foil and refrigerate at least 2 hours, or overnight is best.

3. Preheat the oven to 350.

4. Meanwhile, in a bowl, combine the brown sugar, flour, cinnamon, and the butter until it resembles coarse crumbs. Sprinkle over the bread mixture.

5. Then sprinkle over the blueberries and the pecans.

6. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake another 20 - 30 minutes, or until it is golden brown and it is set in the middle. The crumb topping should also be nicely browned.

7. Serve with maple syrup, if desired. 

This is just as good as leftovers, as it is the first time around.