15m
PREP TIME
30m
COOK TIME
346
CALORIES
12
INGREDIENTS
15m
PREP TIME
30m
COOK TIME
346
CALORIES
12
INGREDIENTS
Ingredients 12 Servings
- Streusel Topping:
- 1/2 cup firmly packed light brown sugar
- 1/2 cup flour
- 2 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 bread, cut into 1-inch cubes (about 8 cups)
![substitution]( "substitution")
Substitutions available
- loaf 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
INSTRUCTIONS
- 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 13x9-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.
NUTRITION INFORMATION
(per Serving)
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