Ingredients:

  • 1 lb brioche bread, cut into 1-inch cubes
  • 2 cups fresh blueberries
  • 8 oz full-fat cream cheese, chilled and cubed
  • 8 large eggs
  • 1.5 cups whole milk
  • 1 cup heavy cream
  • 1/3 cup maple syrup
  • 1 tbsp vanilla paste
  • 1 tsp orange zest
  • 1 tsp ground cinnamon
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, cold and cubed
  • 1 pinch salt

Instructions:

  1. Cut 1 lb brioche bread into 1 inch cubes and spread half into a greased 9x13 dish.
  2. Dot the bread with 8 oz cubed cream cheese and 1 cup of the blueberries.
  3. Add the remaining brioche cubes and the second cup of blueberries on top.
  4. In a large bowl, vigorously whisk 8 large eggs, 1.5 cups whole milk, 1 cup heavy cream, 1/3 cup maple syrup, 1 tbsp vanilla paste, 1 tsp orange zest, 1 tsp ground cinnamon, and a pinch of salt.
  5. Pour the custard evenly over the bread. Press down gently with a spatula to submerge the cubes. Cover and refrigerate for at least 2 hours (or overnight).
  6. Mix 1/2 cup flour, 1/2 cup brown sugar, and 1/2 cup cold cubed butter. Rub together until it looks like coarse, pea sized crumbs.
  7. Heat your oven to 350°F (180°C). Sprinkle the cold streusel generously over the soaked bread.
  8. Bake for 45 minutes to 50 minutes until the center is puffed and the top is golden brown.
  9. Let the dish sit for 10 minutes on a wire rack.