Lemon Blueberry Muffin Casserole
Prep time: 15 minutes
Cook time: 30 minutes
1/2 cup firmly packed light brown sugar
1/2 cup flour
2 teaspoons McCormick Cinnamon, Ground
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 Cinnamon, Ground
1 loaf French bread, cut into 1-inch cubes
Nonstick cooking spray
1 package (8 ounces) cream cheese, softened
1 tablespoon McCormick Pure Lemon Extract
2 cups blueberries, divided
To make Streusel Topping: In medium bowl, mix together brown sugar, flour and cinnamon. Cover. Set aside until ready to assemble in the morning.
To make Casserole: In large bowl, mix together eggs, 1 cup milk, 1/4 cup granulated sugar and cinnamon with wire whisk until well blended. Add bread cubes; toss gently to coat. Pour evenly into 13-by-9-inch baking dish sprayed with nonstick cooking spray.
In medium bowl, mix together cream cheese, remaining milk and sugar, and lemon extract until well blended. Gently stir in 1 cup blueberries. Spread evenly on top of bread cubes. Top with remaining blueberries. Cover. Refrigerate overnight.
Heat oven to 350 F.
Remove casserole from refrigerator. Let stand 10-15 minutes.
Cut butter into Streusel Topping mixture with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle over casserole. Bake 30 minutes, or until golden brown. Let stand 5 minutes before serving.