Blueberry Brunch Casserole

  • Yield: 8 servings

A wonderful fruit casserole perfect for brunch.


6 egg whites
2 eggs
2cups 2% reduced-fat milk
2 (6-ounce) containers nonfat lemon yogurt
1/4cup sugar
8ounces day-old French bread, cut into 1/2 -inch cubes
1 (8-ounce) package fat-free cream cheese, cut into 1/2-inch cubes
2cups fresh blueberries
1 (8-ounce) container frozen fat-free whipped topping, thawed


  1. Whisk egg whites and eggs in a large bowl until well beaten. Add milk, yogurt and sugar; mix well. Add bread cubes and toss to coat completely. Add cream cheese and 1 cup blueberries and toss to blend.
  2. Coat a 13 x 9-inch glass baking pan with cooking spray. Pour egg mixture into pan. Cover with plastic wrap, and refrigerate at least 1 hour or overnight.
  3. Preheat oven to 350F.
  4. Remove plastic wrap and bake 50 to 55 minutes, until a knife inserted in the center comes out clean. Remove from oven and let stand 15 minutes. Garnish with remaining blueberries and whipped topping. Serves 8.

— Robin Decker, Kallispell, Mont.