1 (8 ounce) package cream cheese, cut into ½ inch cubes
6 eggs , beaten
1 ½ cups milk
½ cup heavy cream
¾ cup sugar
2 tablespoons vanilla
Cinnamon Crumble:
½ cup flour
½ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
½ cup butter , cold
(Optional): powdered sugar and cinnamon for topping, maple syrup for drizzling
Spray a 9x13 pan with cooking spray. Place ½ of the English muffin cubes in the 9x13 baking dish. Sprinkle ½ of the cream cheese cubes on top. Layer the remaining muffin cubes on top and sprinkle with the rest of the cream cheese cubes. It won't look like enough to fill the pan but it will. In a medium bowl, add the eggs, milk, heavy cream, sugar, and vanilla. Whisk together until combined. Pour over the muffin and cream cheese mixture. Allow mixture to refrigerate for at least 4 hours or overnight. Note- I’ve also baked this without chilling and it’s fine but chilling is best so that the muffins can soak up the liquid. After the casserole has chilled, preheat oven to 350 degrees. Remove casserole from the fridge while the oven is preheating. While the oven is preheating, make the Cinnamon Crumble. In a food processor, place the flour, brown sugar, cinnamon, salt, and butter. Process the mixture until it comes together. You can also cut the butter into the mixture with a fork if you don’t have a food processor. The crumble will be the texture of wet sand. Sprinkle pieces of the crumble evenly all over the top of the casserole. Bake at 350 degrees for 50-60 minutes or until middle is done. Remove from oven and let cool slightly. Sprinkle with powdered sugar and cinnamon and serve with maple syrup if desired. Refrigerate leftovers and heat up as needed.