Ingredients:
Directions:
Grease 9x13 inch baking dish. Cut bread into 1-inch slices. Place in a baking dish and set aside.
In a medium bowl, slightly beat eggs, sugar, and vanilla together. Stir in milk until blended. Pour this mixture over the bread. Turn slices to make sure they are all well coated. Cover well and refrigerate overnight.
Preheat oven to 375 degrees.
In a small bowl, combine flour, brown sugar, and cinnamon. Cut in butter until it resembles coarse bread crumbs.
Turn bread slices over again. Scatter blueberries and/or raspberries over bread and sprinkle with crumb mixture.
Bake for 40 minutes or until golden brown. Cut into squares and serve. Top with maple or blueberry syrup if desired.
*Vary amount of milk depending upon how dense/fresh the bread is. It should be wet throughout, but not too soggy before going into the refrigerator.
Ingredients
Directions
Grease 9x13 inch baking dish. Cut bread into 1-inch slices. Place in a baking dish and set aside.
In a medium bowl, slightly beat eggs, sugar, and vanilla together. Stir in milk until blended. Pour this mixture over the bread. Turn slices to make sure they are all well coated. Cover well and refrigerate overnight.
Preheat oven to 375 degrees.
In a small bowl, combine flour, brown sugar, and cinnamon. Cut in butter until it resembles coarse bread crumbs.
Turn bread slices over again. Scatter blueberries and/or raspberries over bread and sprinkle with crumb mixture.
Bake for 40 minutes or until golden brown. Cut into squares and serve. Top with maple or blueberry syrup if desired.