Instructions

1. Cut up the slices of bread into cubes and let it sit out for a few hours in a bowl or on a baking sheet to dry a bit
2. Add softened cream cheese, white sugar and lemon juice to a bowl and beat until combined and it’s a fluffy consistency
3. Place half of the bread cubes into an even layer on the bottom of a greased 9×13 inch casserole dish. Top the bread layer with the cream cheese mixture, and then top that with half (3/4 cup) of the blueberries
4. Layer the remaining half of the bread on top, and then sprinkle the remaining ¾ cup of blueberries over the top layer of the bread
5. Combine the eggs, milk, maple syrup and lemon zest in a large bowl and beat well until fully combined. Pour the egg mixture over the casserole, cover with a lid or foil and refrigerate overnight (or at least 2 hours)
6. Prior to baking, remove the casserole dish from the refrigerator and let sit for 30 minutes to 60 minutes. While it’s sitting out, preheat the oven to 350 degrees F. and make the topping by mixing all the topping ingredients together in a medium bowl and then sprinkling evenly over top of the casserole dish just prior to placing it in the oven
7. Bake the casserole for 50 minutes, or until a knife or toothpick comes out clean when inserted and removed from the middle of the casserole