Ingredients
1 package (8 ounces) cream cheese, softened1/4 cup packed brown sugar15 frozen waffles, thawed and cut into 1-inch pieces1-1/2 cups fresh or frozen blueberries8 large eggs1-1/2 cups 2% milk6 tablespoons butter, melted1 teaspoon vanilla extract1/2 teaspoon ground cinnamonSTREUSEL:1/2 cup packed brown sugar1/3 cup all-purpose flour1 teaspoon ground cinnamon1/4 cup butter, softened1/2 cup chopped pecans
Preparation
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.
In a large bowl, whisk eggs, milk, melted butter, vanilla and cinnamon until blended; pour over waffles. Refrigerate, covered, overnight.
Preheat oven to 350°. 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.
