Baked Cinnamon Croutons

Ingredients:

Toast:

• Butter for greasing
• 1 loaf sourdough bread or French baguette (crust)
• 8 eggs
• 2 cups of milk
• 1/2 cup heavy whipping cream
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 tbsp vanilla extract

Streusel:

• 1/2 cup premium wheat flour
• 1/2 cup brown sugar (packed firmly)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Freshly grated nutmeg
• 110g chilled butter, cut into pieces, plus extra for serving
• Warm pancake syrup, for serving
• 1 cup fresh blueberries, for serving
• Additional equipment: baking dish 23x33 cm

Preparation:

1. For croutons: Grease a baking dish with butter. Tear the bread into pieces or cut it into cubes and distribute it evenly in the dish. Crack the eggs into a large bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar, and vanilla extract. Pour this mixture evenly over the bread. Cover the dish tightly and refrigerate until ready to use (preferably overnight).
2. For the streusel: In a separate bowl, combine the flour, brown sugar, cinnamon, salt, and a pinch of nutmeg. Mix with a fork. Add the butter and, using a pastry cutter, mix until the mixture forms small clumps. Store the mixture in a plastic bag in the refrigerator.
3. Shortly before baking, preheat the oven to 180°C (350°F). Remove the casserole from the refrigerator and sprinkle the top with streusel. Bake for 45 minutes until the croutons are firm and crispy, or 1 hour for a softer, crispier texture.
4. Serve the dish individually. Top with a pat of butter, drizzle with warm syrup, and sprinkle with blueberries.