Ingredients:

  • 1 lb (450g) Sturdy Bread (Challah or Brioche), sliced 1-inch thick and cubed
  • 8 oz (225g) Full-Fat Cream Cheese, chilled, cut into 1-inch cubes
  • 2 cups (300g) Fresh or Frozen Blueberries (do not thaw if using frozen)
  • 10 Large Eggs
  • 2 cups (480 ml) Whole Milk (or half-and-half)
  • ½ cup (120 ml) Heavy Cream
  • ½ cup (100g) Granulated Sugar
  • ¼ cup (60g) Light Brown Sugar, packed
  • 1 Tbsp (15 ml) Pure Vanilla Extract
  • 1 tsp (5 ml) Ground Cinnamon
  • ½ tsp (2.5 ml) Ground Nutmeg
  • ¼ tsp (1.25 ml) Fine Sea Salt
  • ½ cup (60g) All-Purpose Flour
  • ¼ cup (50g) Granulated Sugar (for streusel)
  • ¼ cup (50g) Light Brown Sugar, packed (for streusel)
  • 1 tsp (5 ml) Ground Cinnamon (for streusel)
  • 4 Tbsp (56g) Unsalted Butter, cold and cubed
  • ½ cup (60g) Confectioners’ Sugar (Optional Glaze)
  • 2-3 Tbsp (30-45 ml) Whole Milk or Lemon Juice (Optional Glaze)

Instructions:

  1. Grease the 9x13 inch baking dish generously. Place the cubed bread into the prepared dish, allowing gaps for the custard to penetrate.
  2. In a large bowl, whisk together the eggs until frothy. Add the milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until the sugar is fully dissolved and the mixture is homogenous.
  3. Scatter the cream cheese cubes and blueberries evenly over the bread. Slowly pour the custard mixture evenly over the bread until saturated. Cover the dish tightly with plastic wrap and refrigerate for a minimum of 8 hours, or preferably overnight.
  4. Preheat the oven to 375°F (190°C). Remove the casserole from the fridge about 15 minutes before baking. In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon for the streusel. Cut in the cold, cubed butter using your fingertips or a pastry blender until the mixture resembles coarse, pea-sized crumbs.
  5. Remove the plastic wrap and scatter the streusel mixture evenly over the top of the casserole. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
  6. Remove the foil and continue baking for 20–25 minutes, or until the streusel is golden brown, the custard is set, and the internal temperature reaches 185°F (85°C). Allow the casserole to rest for 10 minutes before slicing and serving.
  7. For an optional glaze, whisk together the confectioners' sugar and milk/lemon juice until smooth. Drizzle lightly over the warm casserole slices before serving.