Blueberry Lemon French Toast

 I usually make the same french toast because, well, people demand it.   But, this Easter I tried something new and it got really good reviews.  You can't beat the fresh taste of lemon, the burst of blueberry, and sweet crumble topping.  I found the recipe on damndelicious.net.

Big bonus that this is a prep-the-day-before recipe!  I love those--less stress when trying to get a brunch together.

Blueberry Lemon French Toast

1 (12-count) package of King's Hawaiian Sweet Dinner rolls, cubed (I used Trader Joe's brand of aloha rolls)

1 c. blueberries, fresh or frozen works fine

1 1/2 c. milk (I used whole)

3 large eggs

2 T. or so maple syrup

zest of 1 lemon

1 1/2 t. vanilla 

1 t. ground cinnamon

1/4 t. ground nutmeg

Crumb topping:

1/4 c. flour

1/4 c. brown sugar, packed

1/2 t. ground cinnamon

4 T. cold butter, cut into cubes

Spray a 9x13 baking dish with nonstick spray.  Place a layer of bread cubes evenly into the baking dish and top with 1/3 c. blueberries in an even layer.  Repeat 2 times.

Mix together the milk, eggs, syrup, lemon zest, vanilla, cinnamon, and nutmeg.  Pour mixture evenly over the bread cubes.  Cover and refrigerate overnight.

The next morning, combine the topping ingredients, toss to coat.  Using your fingers or a pastry cutter, work the butter into the dry ingredients until it resembles coarse crumbs.  Sprinkle the crumb topping evenly over the bread cubes.

Bake in a 350 degree oven for 35-45 minutes or until golden brown.

Serve immediately with a sprinkling of powdered sugar, if desired.

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c = cup

t = teaspoon

T = tablespoon