|Source: Betty Sheridan (2004)|
|Prep time: 50 1⁄12 hours||Cooking time: 30 minutes||Total time: 50 7⁄12 hours|
Lightly grease 3-quart rectangular baking dish. Arrange bread slices in dish. In large bowl, stir together eggs, milk, granulated sugar and vanilla. Slowly pour over bread. Press lightly with back of large spoon to moisten bread. Cover and chill in refrigerator 8 to 24 hours. Combine flour, brown sugar and cinnamon. Using pastry blender or fork, cut buffer into mixture until it resembles small peas. Cover and chill in refrigerator for up to 24 hours. When ready to bake, preheat oven to 350°. Sprinkle blueberries over bread; sprinkle flour mixture over berries. Bake, uncovered, for 25 to 30 minutes, or until knife inserted comes out clean. Let stand 5 minutes. Cut into squares; top with strawberries and whipped cream or yogurt.