Ingredients:

  • 1 (1 lb) loaf Challah or Brioche bread, cut into 1-inch cubes
  • 8 large eggs
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • ¼ cup granulated sugar
  • 2 tablespoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon lemon zest
  • 2 cups fresh blueberries, or frozen (thawed and drained)
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup cold unsalted butter, cut into small pieces

Instructions:

  1. Cube the bread and spread it on a baking sheet to dry out slightly (about an hour or overnight is ideal).
  2. Beat softened cream cheese, sugar, egg, and lemon zest until smooth and creamy.
  3. Gently toss blueberries with sugar and flour.
  4. Whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt.
  5. Layer half the bread cubes into the prepared baking dish. Dollop with cream cheese filling. Sprinkle with half the blueberries. Top with remaining bread. Pour custard evenly over the bread.
  6. Cover and refrigerate for at least 1 hour, or preferably overnight, to allow the bread to soak up the custard.
  7. Combine flour and brown sugar. Cut in the cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs.
  8. Preheat oven to 350°F (175°C). Sprinkle the optional crumble topping over the casserole. Bake for 45-55 minutes, or until golden brown and set.
  9. Let cool slightly before serving.