Method
- Grease a 9x13-inch casserole dish with butter or cooking spray.
- Cut the bread into 1-inch cubes and arrange half in the bottom of the dish.
- Beat the cream cheese with 2 tablespoons of sugar until smooth, dollop over the bread, and spread gently.
- Scatter 1 cup of blueberries over the cream cheese layer, then add the remaining bread cubes and the final cup of blueberries.
- In a large bowl, whisk together eggs, milk, remaining sugar, lemon zest, lemon juice, vanilla, and salt until combined.
- Pour the custard mixture over the casserole, press down gently, cover, and refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350°F. Prepare the streusel by combining flour and brown sugar, then cutting in cold butter until crumbly.
- Remove the casserole from the refrigerator, sprinkle with streusel, and bake for 45-55 minutes until golden brown.
- Let the casserole rest for 10 minutes before serving.
Notes
Use day-old bread for best results. Refrigerate overnight for optimal texture. Fresh lemon juice is essential for flavor.