Blueberry Crunch Breakfast Bake
“Blueberries in season make this a very special breakfast, but I find that frozen berries can work just as well. My grandmother used to make this with strawberries and I always loved to eat it at her house.” —Marsha Ketaner, Henderson, Nevada
| Servings | Prep Time | Cook Time |
| 12servings | 15minutes | 30minutes |
| Servings | Prep Time |
| 12servings | 15minutes |
| Cook Time |
| 30minutes |
Ingredients
- 1 loaf day-old French bread cut into 1-inch slices, 16 ounces
- 8 large eggs
- 1 cup half-and-half cream
- 1/2 tsp vanilla extract
- 1 cup old-fashioned oats
- 1 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/2 cup cold butter
- 2 cups fresh or frozen blueberries
- 1 cup chopped walnuts
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- Arrange half of the bread slices in a greased 13x9-in. baking dish.
- In a large bowl, whisk the eggs, cream and vanilla. Slowly pour half of the cream mixture over the bread. Top with remaining bread and egg mixture. Let stand until liquid is absorbed, about 5 minutes.
- Meanwhile, in a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over top. Top with blueberries and walnuts.
- Bake, uncovered, at 375° until a knife inserted in the centre comes out clean, 30-35 minutes. Let stand for 5 minutes before serving.
Recipe Notes
Nutrition Facts
1 serving: 427 calories, 21g fat (8g saturated fat), 154mg cholesterol, 351mg sodium, 50g carbohydrate (23g sugars, 3g fibre), 12g protein.
