This easy make-ahead breakfast features soft and fluffy french toast, a crispy cinnamon streusel topping and a sweet blueberry compote to finish it off. Regular old French toast has got nothing on this luscious Blueberry French Toast Bake!
In a medium bowl, combine the flour, 1/3 cup sugar, and cinnamon together.
Cut in the cubed butter with a pastry blender or two forks. Set aside in the fridge.
Lightly grease a 9x13-inch baking dish or 2.5-quart casserole dish.
Arrange half of the bread cubes in the bottom of the pan.
In a small bowl, mix together the cream cheese with 2 tablespoons of maple syrup. Drop spoonfuls of the cream cheese mixture over the bread and top with half of the berries. (Omit this step if leaving out the cream cheese)
Layer with remaining bread cubes on top.
In a large bowl or measuring cup, whisk together the eggs, milk, cinnamon, remaining 1/3 cup of maple syrup, 2 tablespoons coconut sugar and vanilla.
Top evenly with remaining berries. Sprinkle the streusel topping over the bread. Cover pan with foil. Allow to chill in the refrigerator for an hour or overnight.
When ready to bake, remove french toast from the fridge. Preheat oven to 350 F. Bake covered with foil for 30 minutes. Remove the foil and bake for another 23-26 minutes or until fluffy and golden.
Remove from oven and allow to cool for 5 minutes. Serve warm with more maple syrup, extra berries, whipped cream, powdered sugar and/or the blueberry compote if making.
In a medium saucepan over medium heat, add maple syrup, arrowroot starch and blueberries. Bring to a boil, while stirring constantly and allow to bubble and thicken for about 2-3 minutes.
Reduce heat to low and allow to simmer for about 7-10 minutes, or until the blueberries begin to pop. Stir in the lemon juice and vanilla extract.
Add water as needed to desired consistency. Serve over french toast slices.