How would you feel about a blueberry muffin that you could eat to your heart’s content and still have enough to share? When you make the recipe that follows, you get just that! Don’t be surprised (and don’t feel guilty) if you find you want it all for yourself. This dish has the classic taste of a blueberry muffin without having to run out to your favorite breakfast place to get it.
This casserole doesn’t just let the blueberries have all the fun. Before baking, it gets covered with a streusel topping that is not only sweet and delicious, but also adds a very nice crunch to the bread pudding texture underneath. This is one breakfast or brunch casserole that will leave you with plenty to go around or just to snack on for days!
Blueberry muffin casserole
6 eggs, lightly beaten
1 cup plus 2 tablespoons milk, divided
1/4 cup plus 2 tablespoons sugar, divided
3 teaspoons ground cinnamon, divided
1 loaf of Italian bread, cut into 1-inch cubes
1 8-ounce package cream cheese, softened
2 cups frozen blueberries, divided
1/2 cup packed brown sugar
1/2 cup flour
1/4 cup cold butter, cut into small pieces