Blueberries and Creme Breakfast Casserole 

One year for Mother's Day, my husband decided to create a gourmet breakfast for me. The problem was, it took a very long time to make. I still remember what a perfect match the blueberries and cream cheese were, and all the love that went into making this dish. That is why when I was introduced to the new Original Cooking Creme from Kraft, I knew this was the ticket to turn this time consuming dish, into a quick and easy breakfast treat! Still packed with the fabulous flavors of blueberries and cream cheese, this quick and delicious casserole will make breakfast a special occasion every time you serve it!
• 6 large eggs
• 1 1/4 cup(s) of brown sugar (1/4 cup for custard and 1 cup for topping)
• 2/3 cup(s) of milk
• 1 tbsp. of vanilla
• 12 • 12 slices of thick soft white bread (I used Texas Toast)
• 21 ounce(s) of canned blueberry pie filling
• 1/2 cup(s) of softened butter
• 1 cup(s) of quick oats
Steps
1. Combine Kraft's Original Cooking Creme, eggs,
2. Pour half of cream cheese custard into a greased baking dish.
3. Arrange six pieces of bread on the bottom of dish, turning bread in custard until well coated.
4. Evenly spread blueberry pie filling over custard soaked bread slices.
5. Dip remaining six slices of bread into custard, coating well. Pour remaining custard over top of casserole.
6. Combine softened butter with 1 cup of brown sugar and the quick oats. Spread evenly over top.
7. Cover casserole with foil and place into a 350 degree preheated oven and bake for 30 minutes. Remove foil, and increase temperature to 450. Cook for an additional 10 minutes to brown top. Enjoy!