You can make this ahead and bake the next day. If you cannot find salted caramel English muffins in the store, use regular, but add 1/2 tsp. cinnamon to the recipe.
Ingredients
1package, 6 English Muffins, cut in 1-inch cubes (I used Thomas brand, salted caramel flavor)
4cupsfresh blueberries
3Tbsp.melted butter
3cupsmilk
1/2cupdark brown sugar
6egg yolks
4eggs
1tsp.vanilla
Powdered sugar or maple syrup
Instructions
Preheat oven to 350 degrees.
Cut the English muffins in 1-inch cubes and place on a cookie sheet. Lightly toast in the oven for 5-8 minutes, turning once in the oven.
Spray a 9×13 pan with cooking spray.
In a large mixing bowl, combine milk, egg yolks, whole eggs, and vanilla. Mix ingredients well. Fold in the blueberries. Add cubed, toasted muffin pieces to soak up the mixture.
Pour melted butter into the 9×13 pan, coating the bottom entirely.
Spoon the egg mixture into the pan.
Sprinkle with the dark brown sugar.
Bake for 55 minutes, or until French toast has set and browned.
Served warm with 100% maple syrup. Optional to dust with powdered sugar.