Ingredients:

  • 1 lb Challah or Brioche bread, cut into 1-inch cubes
  • 2 cups fresh blueberries
  • 8 oz full-fat cream cheese, chilled and cubed
  • 8 large eggs
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 0.33 cup maple syrup
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.5 cup all-purpose flour
  • 0.5 cup brown sugar, packed
  • 4 tbsp unsalted butter, cold and cubed

Instructions:

  1. Lightly grease a 9x13 inch baking dish. Place half of the bread cubes in an even layer at the bottom of the pan.
  2. Distribute the cubed cream cheese and 1 cup of blueberries evenly over the first layer of bread.
  3. Top with the remaining bread cubes and the remaining 1 cup of blueberries.
  4. In a large mixing bowl, whisk together the eggs, milk, heavy cream, maple syrup, vanilla extract, cinnamon, and salt until well combined.
  5. Pour the egg mixture evenly over the bread cubes, ensuring all pieces are moistened. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours 15 mins or overnight.
  6. When ready to bake, preheat your oven to 350°F (175°C). Prepare the streusel by mixing the flour and brown sugar in a small bowl, then cutting in the cold butter with a pastry cutter until crumbly.
  7. Remove the cover from the casserole and sprinkle the streusel topping evenly over the top.
  8. Bake for 45 to 50 minutes, or until the casserole is set in the center and the top is golden brown and crisp.