Streusel-Topped Blueberry Waffle Casserole

• 1 package (8 ounces) cream cheese, softened
• 1/4 cup packed brown sugar
• 15 frozen waffles, thawed and cut into 1-inch pieces
• 1-1/2 cups fresh or frozen blueberries
• 8 large eggs
• 1-1/2 cups 2% milk
• 6 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup butter, softened
• 1/2 cup chopped pecans

1. In a small bowl, beat cream cheese and brown sugar until blended. Place half of the waffle pieces in a greased 13x9-in. baking dish. Drop cream cheese mixture by tablespoonfuls over waffles. Layer with blueberries and remaining waffles.
2. In a large bowl, whisk eggs, milk, melted butter, vanilla and cinnamon until blended; pour over waffles. Refrigerate, covered, overnight.
3. Preheat oven to 350u0b0. Remove casserole from refrigerator while oven heats. In a small bowl, mix brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in pecans; sprinkle over top. Bake, uncovered, 40-45 minutes or until set and top is golden. Let stand 10 minutes before serving.

cream cheese, brown sugar, frozen waffles, blueberries, eggs, milk, butter, vanilla, ground cinnamon, brown sugar, flour, ground cinnamon, butter, pecans

Taken from www.tasteofhome.com/recipes/streusel-topped-blueberry-waffle-casserole/ (may not work)