A Single Day Lemon Blueberry Muffin Casserole

Prep time: quarter-hour

cook time: the half-hour

Servings: 12

Streusel Topping:

• 1/2 cup firmly packed mild brown sugar
• 1/2 cup flour
• 2 teaspoons McCormick Cinnamon, ground
• 1/4 cup (1/2 stick) bloodless butter, cut into chunks

Casserole:

• 6 eggs
• 1 cup, plus 2 tablespoons, milk, divided
• 1/four 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 (eight oz) cream cheese, softened
• 1 tablespoon McCormick Pure Lemon Extract
• 2 cups blueberries, divided
• To make Streusel Topping: In the medium bowl, combine together brown sugar, flour, and cinnamon. cowl. Set aside unless ready to bring together within the morning.

To make Casserole: In an enormous bowl, mix collectively eggs, 1 cup milk, 1/4 cup granulated sugar and cinnamon with wire whisk unless neatly blended. Add bread cubes; toss gently to coat. Pour evenly into 13-by means of-9-inch baking dish sprayed with nonstick cooking spray.
In a medium bowl, mix collectively cream cheese, final milk and sugar, and lemon extract until well blended. Gently stir in 1 cup blueberries. unfold evenly on true of bread cubes. proper with closing blueberries. cover. Refrigerate in a single day.
heat oven to 350° F.
eliminate casserole from refrigerator. Let stand 10-15 minutes.
reduce butter into Streusel Topping combination with pastry blender or two knives except combo resembles coarse crumbs. Sprinkle over casserole. Bake 30 minutes, or except golden brown. Let stand 5 minutes before serving.