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Blueberry Crunch Breakfast Bake Recipe
Blueberry Crunch Breakfast Bake Recipe photo by Taste of Home
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Blueberry Crunch Breakfast Bake Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 12 servings

Ingredients

  • 1 loaf (16 ounces) day-old French bread, cut into 1-inch slices
  • 8 large eggs
  • 1 cup half-and-half cream
  • 1/2 teaspoon 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

Directions

  1. Arrange half of the bread slices in a greased 13x9-in. baking dish.
  2. 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 for 5 minutes or until liquid is absorbed.
  3. 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.
  4. Bake, uncovered, at 375° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 12 servings.
Originally published as Blueberry Crunch Breakfast Bake in Breakfast & Brunch Bookazine 2016, p43


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