Ingredients:

  • 6 cups (450g) day-old white bread or challah, cubed
  • 2 cups (480ml) whole milk
  • 4 large eggs
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) salt
  • 2 cups (300g) fresh blueberries
  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (56g) unsalted butter, cold and cubed

Instructions:

  1. Grease a 9x13 inch baking dish and arrange the cubed bread evenly in the pan.
  2. In a large bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon, and salt until smooth.
  3. Gently fold the fresh blueberries into the custard mixture.
  4. Pour the custard evenly over the bread cubes and press down lightly with a spatula to ensure all bread is submerged.
  5. Cover the dish tightly with foil or plastic wrap and refrigerate for 4 to 24 hours.
  6. Preheat the oven to 350°F (175°C).
  7. In a small bowl, combine flour, brown sugar, and cinnamon. Rub in the cold cubed butter using fingertips until the mixture resembles coarse sand.
  8. Sprinkle the streusel topping evenly across the top of the casserole.
  9. Bake for 45–50 minutes until the top is mahogany-colored and the center is set.