Baked Blueberry Bagel French Toast Casserole

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Layer the cubed bagel pieces in a 9-by-13-inch baking dish. Top with the blueberries.

Step 2

In a medium mixing bowl, whisk together the eggs, milk, cream and sugar until completely combined. Stir in the vanilla and cinnamon. Pour over the bagel pieces, cover, and refrigerate for at least two hours or up to overnight. The longer it soaks, the more of the custard will be absorbed.

Step 3

The morning of, preheat the oven to 350 degrees F.

Step 4

Make the streusel topping: Whisk together the flour, brown sugar, cinnamon and salt. Using a pastry blender or two forks, blend in the cubed butter until evenly distributed and the butter pieces are the size of small peas.

Step 5

Alternatively, use a food processor to pulse together the flour mixture and butter, until combined. Pinch the streusel mixture together between two fingers to be sure that it sticks into a clump. Crumble small clumps of streusel over the top of the bagel custard.

Step 6

Bake for 40-50 minutes, rotating once, until the top is golden brown and the egg custard is cooked through. Cover with aluminum foil as needed if the bagels begin to brown too quickly (at about the 20-minute mark). The custard may puff up gently while cooking (similar to a soufflé), but will relax as it cools. Remove from the oven and let cool for 5-10 minutes, then serve warm with a dusting of powdered sugar, a drizzle of maple syrup and more fresh berries.

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