Blueberry Streusel French Toast

French Toast

• 1 tbsp butter or margarine
• 12 thick bread slices
• 9 large eggs
• 1 1/2 cups milk
• 1 1/2 tbsp granulated sugar
• 1/4 tsp salt
• 1 tbsp vanilla

Streusel

• 1 1/4 cups Quick-cooking oats (not instant)
• 1/4 cup brown sugar, packed
• 1/4 cup all-purpose flour
• 1/2 tsp. finely grated lemon zest
• 1/3 cup butter or margarine
• 1 cup fresh or frozen Kustermans' blueberries (not thawed)

Grease 11 x 17 in (28 cm by 43 cm) baking sheet with coating of butter or margarine

Arrange bread slices close to each other on baking sheet.

Beat next 5 ingredients together in large bowl

Pour over bread slices

For Streusel, combine rolled oats, brown sugar, flour and lemon zest in medium bowl.

Cut in butter until mixture is crumbly.

Sprinkle over bread slices

Sprinkle blueberries over streusel, cover and chill overnight

Remove cover and bake in oven at 350F (180C) for 45 minutes or until topping is crisp and golden brown around edges

Drizzle with maple or blueberry syrup