Created by Kittencal on September 25, 2011
Step 1: Grease 9 x 13-inch baking pan.
Step 2: Spread the bread cubes into bottom of the baking pan.
Step 3: In a bowl whisk the eggs, milk, heavy cream, sugar, and vanilla; pour evenly over bread.
Step 4: Cover with plastic wrap, refrigerate for 8-24 hours.
Step 5: In another bowl, mix the flour with brown sugar, cinnamon, and salt; add nutmeg if using.
Step 6: Add butter cubes; using fingers mix together until mixture resembles fine pebbles. Store in a Ziploc bag, then refrigerate until ready to use.
Step 7: When ready to bake, preheat oven to 350 degrees F (lowest oven rack).
Step 8: Remove casserole from refrigerator and sprinkle blueberries over the bread, then sprinkle the crumb mixture evenly over the blueberries.
Step 9: Bake for 45 minutes for a softer bread pudding texture (bake 1 hour or more for a firmer texture).