• 15 slices of Schmidt Old Tyme Butterbread - cubed
• 2 1⁄2 cups of strawberries - chopped
• 5 eggs
• 2 tablespoons of cinnamon
• 1 tablespoon of vanilla
• 1 1⁄2 cups of whole milk
• 1⁄2 cup of sugar
• 1⁄3 cup of flour
• 1⁄3 cup of cold butter - cubed
• 1⁄3 cup of brown sugar

1. Preheat the oven to 350°F
2. Layer the following into a casserole pan:
   15 slices of bread - cubed
   2 1⁄2 cups of strawberries - chopped
3. Combine the following into a bowl and mix thoroughly:
   5 eggs
   1 tablespoon of cinnamon
   1 tablespoon of vanilla
   1 1⁄2 cups of whole milk
   1⁄2 cup of sugar
4. Create your topping by mixing the following into a bowl:
   1⁄3 cup of flour
   1 tablespoon of cinnamon
   1⁄3 cup of cold butter - cubed
   1⁄3 cup of brown sugar
   Once all ingredients are in the bowl, use your hands to form the crumble
5. Pour the egg mixture from step 2 into the casserole pan containing the bread and strawberry layer, ensuring that every piece of bread is covered.
6. Spread your topping mixture from step 3 on top of the bread and strawberry layer
7. Place casserole uncovered into an oven and cook at 350 degrees for 50 minutes
8. Let casserole sit for 10 minutes before serving

Recipe by Vera Sweeney