Who Cares When You Eat It!

Every now and again, Breakfast for Dinner is a thing.  A necessary thing.  Or a "I don't feel like making anything complicated because I've had a day" thing.  Either way, something about eating breakfast food at dinner time usually elicits giggles and smiles that have a beautiful way of dissolving whatever it was that necessitated breakfast for dinner in the first place.  When we have breakfast for dinner, you can pretty much bank on the fact that Abby will don PJs for the occasion. 

I've made this delicious dish for both breakfast and dinner (and brunch, if I'm really honest---which was a breakfast that got, for whatever reason, pushed back!) and there has ever been more than a spoonful or two leftover.

It's sweet, without being over the top sweet and it's easy.  I can totally get behind a dish that has those attributes.  You?

When Mark's Aunt arrived recently with bags and bags (and bags) of fresh-picked blueberries, it gave us an excuse to make this again.  Yummy warmth in a bowl.

Hope you will enjoy eating it--and sharing it--for whatever meal wearing whatever attire.  I'm not judging.  For heaven's sake, do what you do!  (From damndelicious.net)

 What You'll Need:

• 1 (12-count) package Hawaiian sweet dinner rolls, cubed
• 1 cup blueberries (I may have added more here...)
• 1 1/2 cups milk
• 3 large eggs
• 2 tablespoons maple syrup, or more, to taste
• Zest of 1 lemon
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 
  
For the crumb topping
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1/2 teaspoon cinnamon
• 1/4 cup unsalted butter, cut into cubes
• 2 tablespoons confectioners' sugar

What You'll Do:

• Preheat oven to 350 degrees F. 
•  Lightly coat a 9x13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with blueberries in an even layer, repeating 2 more times and ending with a layer of bread.
• In a large glass measuring cup or another bowl, whisk together milk, eggs, maple syrup, lemon zest, vanilla, cinnamon and nutmeg. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
• To make the crumb topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle the crumb topping evenly over the bread cubes.
• Bake for 35-45 minutes, or until golden brown.
• Serve immediately, sprinkled with confectioners' sugar, if desired.