French Toast Casserole

16  Oz loaf of fresh white bread, preferably from bakery without slicing
4 eggs
1 1/2 cups milk
1 can sweetened condensed milk
1 tablespoon of liquor or rum (optional)
1/4 cup white sugar, divided
1/4 teaspoon salt                                                                              1 teaspoon vanilla extract
1 tablespoon butter, softened
3 teaspoons ground cinnamon,divided

Cook
50 m

Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 9x12 inch baking pan.
Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milks, 2 tablespoons sugar, salt, 1 teaspoon cinnamon, rum and vanilla. Pour egg mixture over bread. Let it soak in well about 1 hour.
Combine remaining 2 tablespoons sugar with 2 teaspoons cinnamon and siftened butter. Mix together with your hands squeezing butter and sugar together until its sandy and slightly lumpy. Sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

While in the oven make the blueberry glaze.

1 cup of water
1 cup of fresh blueberries (you can use frozen but I prefer fresh)
1/2 cup of sugar
1/2 cup of confectioners sugar

In a saucepan mix all ingredients on med high until blueberries start to slightly burst open. Lower to med heat and keep stirring until slightly thicker. Let sit a few minutes before using as a glaze. Enjoy!!