Win breakfast with this tasty overnight casserole. McCormick® Pure Lemon Extract adds bright flavor to the muffin-like base swirled with a rich cream cheese and studded with sweet-tart blueberries. Top it all off with a mouthwatering brown sugar and cinnamon streusel. Prepped the night before and baked the-morning-of, it makes for an impressive start to the day.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
Streusel Topping: 1/2 cup firmly packed light brown sugar
1/2 cup flour2 teaspoons McCormick® Ground Cinnamon
1/4 cup (1/2 stick) cold butter, cut into chunks
Casserole:
6 eggs
1 cup plus 2 tablespoons milk, divided
1/4 cup plus 2 tablespoons granulated sugar, divided
1 teaspoon McCormick® Ground Cinnamon
1 loaf French or Italian bread, cut into 1-inch cubes (about 8 cups)
1 package (8 ounces) cream cheese, softened
1 tablespoon McCormick® Pure Lemon Extract
2 cups blueberries, divided
Directions:
1. For the Streusel Topping, mix brown sugar, flour and cinnamon in medium bowl. Cover. Set aside until ready to assemble in the morning.
2. For the Casserole, mix eggs, 1 cup of the milk, 1/4 cup of the granulated sugar and cinnamon in large bowl with wire whisk until well blended. Add bread cubes; toss gently to coat. Pour evenly into 13×9-inch baking dish sprayed with no stick cooking spray.
3. Mix cream cheese, remaining 2 tablespoons each milk and sugar, and lemon extract in medium bowl until well blended. Gently stir in 1 cup of the blueberries. Spread evenly on top of bread cubes. Top with remaining 1 cup blueberries. Cover. Refrigerate overnight.
4. Preheat oven to 350ºF. Remove casserole from refrigerator. Let stand 10 to 15 minutes. Meanwhile, cut butter into Streusel Topping mixture with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle over casserole. Bake 30 minutes or until golden brown. Let stand 5 minutes before serving.
Makes 12 servings.
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