Overnight Lemon Blueberry Muffin Casserole

Name: Overnight Lemon Blueberry Muffin Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: 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; 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) {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

By: McCormick Kitchens

Made With:

Win breakfast with this tasty overnight blueberry casserole. McCormick® Pure Lemon Extract adds bright flavor to the muffin-like base swirled with rich cream cheese and studded with sweet-tart blueberries. Prepped the night before and baked the morning of, this blueberry casserole recipe makes for an impressive start to the day.

Recipe Info

Prep Time:

15m
Cook Time:

30m
Ingredients:

11
Servings:

12
User Rating:

Ingredients

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) - SubstitutesItalian 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

Nutrition Information

(per serving)

Calories 346
Carbohydrates 45 g
Cholesterol 128 mg
Fiber 2 g
Protein 10 g
Saturated Fat 8 g
Sodium 376 mg
Total Fat 14 g

Key products

McCormick® Ground Cinnamon, 2.37 oz

$5.49

Unit price: per

McCormick® Pure Lemon Extract, 2 fl oz

$6.99

Unit price: per

Instructions

For the Streusel Topping, mix brown sugar, flour and cinnamon in medium bowl. Cover. Set aside until ready to assemble in the morning.
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.
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.
Preheat oven to 350°F. 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.