Spray a standard 9”x13” baking dish with nonstick spray.

Slice the baguette into 1” cubes and spread evenly in baking dish.

Using a medium bowl, whisk together remaining French Toast Bake ingredients (milk, heavy whipping cream, eggs, maple syrup, vanilla extract, cinnamon, nutmeg and salt). Pour liquid mixture over bread cubes.

Using a medium bowl, add all ingredients (blueberries, lemon juice, maple syrup, cinnamon and melted butter); toss until well combined. Spread blueberry mixture evenly on top of bread cubes.

Cover dish with plastic wrap and refrigerate overnight.

Using a medium bowl, add sugars, cinnamon, ginger and salt; stir until well combined.

Add the melted butter; stir until well combined.

Add the flour; stir until well combined.

Crumble streusel evenly on top of bread cubes.

The next morning, preheat oven to 375°F. (Tip: Remove the baking dish from the refrigerator and let sit at room temperature for a bit to prevent the dish from cracking.)

Bake for 80-85 minutes, or until a butter knife inserted into the center comes out clean. (Note: Tent the top with foil after 50 minutes to prevent the streusel from burning.)

Let cool for 15-20 minutes. Before serving, dust with powdered sugar.