Ingredients:
6 eggs
2 cups milk
1 cup lemon yogurt
1⁄4 cup sugar
8 day-old white bread slices or 8 ounces
French bread, cut into 1⁄2- inch cubes
One 8- ounce package cream cheese, cut
into 1⁄2- inch cubes
3 cups fresh or thawed frozen
blueberries, preferably fresh
1 cup strawberries
One 8- ounce container frozen whipped
topping, optional
Method:
1. Whisk the eggs in a large bowl until well beaten. Add the milk, yogurt, and sugar; mix well.
2. Add the bread cubes and toss gently to coat completely. Add the cubed cream cheese and 2 cups of the blueberries and toss gently to blend.
3. Grease a 13 × 9- inch glass baking pan with vegetable oil. Pour the egg mixture into the pan, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.
4. Preheat the oven to 350°F.
5. Remove the plastic wrap and bake for 50 to 55 minutes until a knife inserted in the center comes out clean.
6. Remove from the oven and let stand for 15 minutes. Garnish with the strawberries, the remaining blueberries, and whipped topping, if desired.
Notes and Tips:
If the bread is fresh, place the bread on a large cookie sheet in a single layer and let stand for at least 30 minutes to dry out slightly.
If you are using frozen blueberries, rinse and drain them well on paper towels before adding to the egg mixture.
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| Blueberry Brunch Casserole |
