Two Cups Flour

French Toast Casserole
12 Butter a 9x13-inch casserole dish or gratin pan. 
2 Place brioche pieces in the baking pan, layering generously with 3/4 of the total blueberries. 
3 In a medium bowl, mix the sugar, cinnamon, vanilla, and maple syrup together. Mix in the beaten eggs. 
4 Slowly pour in the milk and cream, mixing until well combined. 
5 Pour or spoon the custard mixture over the bread and blueberries, making sure to coat all of the bread. 
Cinnamon Sugar Topping
7 Stir together the sugar, flour, cinnamon and nutmeg in a small bowl. Add the melted butter and mix lightly to make a sugary crumble.
8 Sprinkle the crumble over the casserole and top with the remaining blueberries. 
Soak the Casserole
10 Cover the casserole with plastic wrap and chill for at least 1 hour in the fridge. Or refrigerate overnight. This soaking step, allows the bread to absorb the custard. 
Bake Blueberry French Toast 
1 While the casserole is chilling, preheat the oven to 350℉ (180℃). 
13 Remove casserole from the fridge, discard plastic wrap. Place the casserole on the middle rack of the oven and bake for 45-50 minutes. The bread and topping should be puffed and golden brown with a slight crunchiness on the edges. The blueberries will be juicy and bubbling.
14 Serve warm with a drizzle of maple syrup and a little whipped cream.