Sourdough Blueberry Overnight French Toast

This is a sweet, custardy French toast bake, great for a brunch or a nice family breakfast. The pops of blueberry and crumble topping really set this French toast bake apart from others. I decided to add a little sourdough discard to the crumble topping and let it sit overnight so the flour in there ferments, just like the bread used in the bake. This way, the whole thing is fermented and more easily digestible. I used half a loaf of bread and baked it in an 8x8 pan. The recipe can easily be doubled and baked in a 9x13 pan for a larger crowd.

Ingredients:

1/2 loaf sourdough bread cut into 1 inch cubes

1 cup blueberries

1 cup milk

4 eggs

1 tsp vanilla extract

1 tbsp sugar

1/2 tsp cinnamon

Crumble topping:

1/4 cup flour

1/4 cup brown sugar

1/2 tsp cinnamon

2 tbsp melted butter

2 tbsp sourdough discard

Directions:

1. Cut up your bread and scatter it with your blueberries in a greased 8x8-inch pan.
2. Combine the milk, eggs, vanilla, sugar, and cinnamon in a mixing bowl and whisk thoroughly.
3. Pour the mixture over the bread and blueberries, cover your pan, and refrigerate overnight. 
4. Combine all the crumble topping ingredients, cover, and let it sit on the counter overnight.
5. In the morning, preheat your oven to 350.
6. Break up the topping into small pieces and scatter them across the top of the French toast.
7. Bake for 45–50 minutes and enjoy with a light drizzle of maple syrup.