Overnight Lemon Blueberry Muffin Casserole

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

Streusel Topping:

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 Casserole:

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.