Overnight Le­mon Blue­berry Muf­fin Casse­role

Prep time: 15 min­utes Cook time: 30 min­utes Serv­ings: 12 Streusel Top­ping:

Maryland Independent - - Community -

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


6 eggs

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.