Baked Blueberry French Toast Swirl
Place bread cubes and blueberries into a lightly greased 3-quart shallow baking dish. Beat the eggs, milk (or half-and-half) and vanilla extract in a medium bowl with a fork or whisk.
Stir and press the bread cubes into the egg mixture to coat. Refrigerate for 1 hour or overnight.
Serve with syrup.