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
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
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
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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