Blueberry Muffin French Toast Souffle

• 4 Large Crossiants, Cubed
• 4 cups French Or Italian Bread, Cubed
• 2 cups Fresh Or Frozen Blueberries
• 8 ounces, fluid Cream Cheese
• 1/4 cups Butter
• 1/2 teaspoons Vanilla Extract
• 1/2 cups Maple Syrup
• 8 Eggs
• 1-1/2 cup Milk
• 2/3 cups Cream
• FOR THE STREUSEL:
• 1/3 cups Brown Sugar
• 1/3 cups White Sugar
• 1/3 cups All-purpose Flour
• 1 Tablespoon Ground Cinnamon
• 3 Tablespoons Butter, Melted

1. 1. Place bread cubes in a greased 9x13 pan. Toss bread with blueberries.
2. 2. Soften cream cheese and butter in the microwave and combine with vanilla and syrup, whisking until smooth.
3. 3. Add eggs. Then add milk and cream, whisking to combine.
4. 4. Combine sugars, flour and cinnamon for the streusel. Pour melted butter over sugar mix and combine with a fork or fingers until it looks like wet sand. Set aside.
5. 5. Pour egg mixture over bread and refrigerate for 3 hours up to overnight.
6. 6. When ready to bake, remove from fridge and sprinkle streusel evenly over the bread.
7. 7. Bake at 375u0b0F for 30-40 minutes or until golden brown, set, and a knife comes out clean when inserted in the middle.
8. 8. Serve warm with buttermilk syrup if desired.

italian bread, fresh or, fluid cream cheese, ubc, vanilla, maple syrup, eggs, milk, cream, streusel, brown sugar, white sugar, allpurpose, ground cinnamon, butter

Taken from tastykitchen.com/recipes/breakfastbrunch/blueberry-muffin-french-toast-souffle/ (may not work)