• Spray the baking dish with nonstick cooking spray.

  In a medium bowl whisk together eggs, milk, vanilla, and cinnamon.

  Dip one piece of bread in the egg mixture at a time, then layer each one into the baking dish. Layer the bread starting in the back of the baking dish and working your way to the front. Repeat until all bread slices are dipped and layered into the dish. Pour any remaining egg mixture over the bread.

Streusel Topping

• In a small bowl mix flour, brown sugar, and cinnamon. Add in cubed butter. Crumble with a fork, pastry cutter or use your hands.

  Sprinkle topping on french toast and carefully sprinkle in between each bread slice.

  Top with chopped pecans.
• Cover and refrigerate overnight or at least 4 hours.

Bake

• Preheat oven 350°F.

  Remove french toast bake from the refrigerator and let sit until the oven is preheated.

  Bake 20-25 minutes until bread tops are browned and egg mixture is set and completely baked through.

For the Berry Maple Syrup

• While the french toast is baking, combine berries, maple syrup, and vanilla in a small saucepan over medium heat.

  Once it bubbles, turn the heat down to low and simmer.

  Mash berries with fork or masher to the desired consistency.

  Allow the syrup to thicken.

  Serve over french toast.

Storage

• Store leftover french toast in the refrigerator an airtight container for 3-4 days. Store syrup in an airtight container or mason jar in the refrigerator for up to a week.