Overnight Cinnamon Roll Casserole

• Refrigerated

  • 12 Eggs

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1/4 cup Brown sugar, firmly packed
  • 3 tbsp Confectioners' sugar
  • 2 tbsp Mccormick cinnamon, Ground
  • 5 tsp Mccormick vanilla extract, Pure

• Bread & Baked Goods

  • 1 loaf Challah bread

• Dairy

  • 1/4 cup Butter
  • 1 11/16 cups Milk
  • 1/2 cup Whipped cream cheese

Found on mccormick.com

Description

Ingredients

• 12 eggs
• 1 1/2 cups plus 3 tablespoons milk, divided
• 2 tablespoons McCormick® Cinnamon, Ground, divided
• 5 teaspoons McCormick® Pure Vanilla Extract, divided
• 1/4 teaspoon baking powder
• 1 loaf challah bread, cubed
• 1/4 cup butter, melted
• 1/4 cup firmly packed brown sugar
• 1/2 cup whipped cream cheese
• 3 tablespoons confectioners sugar

Directions

• Mix eggs, 1 1/2 cups of the milk, 1 tablespoon of the cinnamon, 3 teaspoons of the vanilla and baking powder in large bowl with wire whisk until well blended. Add bread cubes; toss to coat well. Pour into 13x9-inch baking dish sprayed with no stick cooking spray. Cover. Refrigerate at least 4 hours or overnight.
• Preheat oven to 350°F. Remove casserole from refrigerator. Mix melted butter, brown sugar and remaining 1 tablespoon cinnamon in small bowl until well blended. Drizzle over casserole. Let stand 10 to 15 minutes.
• Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.
• Meanwhile, mix cream cheese, confectioners’ sugar and remaining 2 teaspoons vanilla in small bowl until smooth. Slowly stir in remaining 3 tablespoons milk. Drizzle over casserole before serving.

Nutrition