Blueberry Brunch Casserole

The weather folks predicted temperatures in the 50’s by the end of last week, with breathless commentary on the coming of Spring .  Within a few days they had revised that to the 40’s, with some nights dropping into the teens.  Now it is snowing quite vigorously – giant fluffy flakes that are, in theory, pretty.  The weather folks are hyperventilating about beating the all time local winter snow record, which is only 4 inches away. Whoopee!! I am hyperventilating about the need to drive and walk on icy roads.

This Blueberry Brunch Casserole appeared in American Profile, one of those magazine inserts that come in your local paper.  It is very good, warm, and filling.  It is, however, mediocre at being reheated at half speed in the microwave.  I think it is best eaten mostly the same day, although I am reheating leftovers for breakfast, which are ok but not as good as the same day.  The advantage of this dish is that you can make it the night before (or several hours before), refrigerate it, and bake it in the morning when you need it.  The original recipe called for 2 cups of blueberries, with one incorporated and one cup sprinkled over it after baking.  I really didn’t need the garnish effect, so I increased the blueberries that were incorporated to 1½ cups. It also called for serving it with fat free whipped topping, but in my mind that makes it a dessert (blueberry bread pudding?), which might be ok.  Besides, I never eat whipped topping, although I have been thinking about measuring out some real whipped cream to top it one evening.

Blueberry Brunch Casserole

Cooking spray
1 cup egg substitute (or 6 egg whites)
2 eggs
1 cup non-fat milk
1 cup fat-free half and half (see note)
2 (6-ounce) containers nonfat lemon yogurt
¼ cup sugar
8 ounces day-old French bread (Mine was considerably more than a day old, but it worked), cut into ½ -inch cubes
1 (8-ounce) package fat-free cream cheese, cut into ½-inch cubes
1½ cups fresh blueberries

Coat a 13 x 9-inch glass baking pan with cooking spray (I used my ceramic pan – I don’t have a glass pan of that size.).   Whisk egg substitute (or 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 blueberries and toss to blend. Pour egg mixture into pan. Cover with plastic wrap, and refrigerate at least 1 hour or overnight.

Preheat oven to 350F. 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. Makes 8 servings at 3 grams of fat/serving.  Does not appear to make it stop snowing.

HINT:  If you’re using frozen blueberries (which I did), rinse and drain well on paper towels before adding to egg mixture.

NOTE: The original recipe called for 2 cups of 2% milk, but the only milk I ever have in the house is non-fat milk. Whenever a recipe calls for something other than non-fat milk, I mix the milk with fat free half and half and it seems to work. You can use 2 cups  of 2% milk; it adds about .5 grams of fat/serving.


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I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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