2cupsfresh blackberries (can substitute for another fruit if preferred)
1 ¾cupmilk
½cuphalf-and-half
8largeeggs
¾cuppacked light brown sugar
1tablespoonvanilla extract
½teaspoonpumpkin pie spice (can use cinnamon if you don't have)
Streusel Topping
⅓cupall-purpose flour
⅓cuppacked light brown sugar
½teaspoonpumpkin pie spice (can use cinnamon if you don't have)
6tablespoonunsalted butter, cold and cubed
Instructions
Grease a 9x13 inch pan or something similar with nonstick spray. Cube the bread into 1 inch pieces and spread over 9x13 pan. It is important that bread is slightly old or otherwise it will be too soggy. Spread blackberries on top. Set aside.
Whisk eggs, milk, half-and-half, brown sugar, vanilla and pumpkin pie spice in large bowl until no lumps remain. Pour over the bread and cover tightly with plastic wrap. Refrigerate for at least 3 hours, but overnight is best.
Preheat oven to 350°F and remove pan from refrigerator. To prepare the streusel topping, whisk the brown sugar, flour and pumpkin pie spice together in a medium bowl. Cut the cold butter in ½" cubes. Incorporate into flour mixture with either a pastry cutter or a couple of forks. It does not need to be thoroughly mixed. Sprinkle over the soaked bread and bake for 45-55 minutes or until golden brown on top. Serve immediately.
Notes
Make sure your bread is stale and a little crunchy or you will have a soggy french toast.
You can reduce the sugar if you want. I've made it with less and haven't noticed a difference.
You can half this recipe in an 8 or 9-inch baking pan. However the bake time will be shorter, around 30-35 minutes.