Blueberry Brunch Casserole Recipe

6 eggs
2 cups milk
1 cup lemon yogurt
¼ cup sugar
8 stale white bread slices, or 8 ounces French bread, cut into ½ -inch cubes
2 cups fresh or thawed frozen blueberries, preferably fresh
One 8-ounce package cream cheese, cut into ½-inch cubes
1 cup each strawberries and blueberries, optional
One 8-ounce container frozen whipped topping, optional

1. Whisk the eggs in a large bowl until well beaten. Add the milk, yogurt, and sugar; mix well. Add the bread cubes and toss gently to coat completely. Add the cubed cream cheese and 2 cups blueberries and toss gently to blend.
2. Grease a 13 x 9-inch glass baking pan with vegetable oil. Pour the egg mixture into the pan, cover with plastic wrap, and refrigerate at least 1 hour or overnight.
3. Preheat the oven to 350 degrees F.
4. Remove the plastic wrap and bake 50 to 55 minutes, until a knife inserted in the center comes out clean. Remove from the oven and let stand 15 minutes. Garnish with strawberries, blueberries, and whipped topping, if desired.

Serves 8 to 12.