White Cloud Breakfast Casserole
Whether egg yolks are good or bad is debatable, but there's no question that egg whites pack a lot of low fat protein, so when I wanted to make a lighter breakfast bread casserole with the VERY STALE store bought bread we had, I whipped up this egg white only version and it was still supper yummy ans easy to assemble.
Ingredients
- 1 Loaf French or Italian Bread (Our loaf was 16 ounces)
- 12 Egg Whites
- 8 ounces Neufchatel Cheese (or reduced fat cream cheese)
- 1 cup Low Fat Milk
- 1 tablespoon Vanilla
- 3 tablespoons Sugar or Maple Syrup
- .5 teaspoons Sea Salt
- Spray Oil for Pan
Instructions
- Spray large baking pan with oil and cube your stale bread into bite size pieces. In a blender place your egg whites, milk, cheese, salt, sugar, vanilla and blend until smooth. Pour batter over bread and let soak for 10 minutes (depending on how hard your old bread is, you may skip this if you are using fresh bread.) Bake covered at 350° for about 15-20 minutes, then uncover and let crisp the top for another 10 minutes or until set. Serve warm with butter and maple syrup or plain. It's lovely all on it's own.