I made this in a casserole dish just a little smaller than an 8×8 or 9×9  so adjust accordingly.  I measured very little!

For this you can use any kind of bread you want.  I had some slider buns that needed a good home, so I used those. Covered the bottom with cubed bread.   I think you would need a 12 count of dinner rolls for a 9×13 pan.

Bread – cubed
1 cup Blueberries – at least
3/4 cup milk
2 large eggs
1 T maple syrup
zest of lemon
1 tsp vanilla
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg

Topping:

1/8 cup flour
1/8 cup brown sugar (packed)
1/4 tsp ground cinnamon
1/8 cup unsalted butter cut into cubes

2 T pwd sugar – for sprinkling AFTER cooked.

Directions:

Spray bottom of pan. Place layer of bread cubes evenly into baking dish.  Top with generous portion of blueberries, then more bread and more blueberries.

Whisk together Milk, eggs, syrup, lemon zest, vanilla, cinnamon and nutmeg. Pour over bread cubes.  Cover and place in fridge for at least 2 hours or overnight.

Heat over to 350.

Make crumb topping by mixing all topping ingredients in small bowl and tossing to coat. Use fingers to work butter into the dry ingredients.  Sprinkle the crumb topping evening over bread cubes.

Bake 35 – 45 min until golden brown.

Serve immediately and sprinkle with pwd sugar.