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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 in 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


Reviews for Blueberry Crunch Breakfast Bake

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
tkuehl User ID: 931784 268534
Reviewed Jun. 26, 2017

"What a great recipe, not only easy, but tasty too. My family agreed that this is a keeper and we should make it again. I used Texas toast and a combination of raspberries and blueberries, as that was what I had on hand. When I make it again, I will trim the crusts off the bread, as it was a little chewy to cut and the crusts did not reheat well. We original thought this recipe would have been better as a bread pudding/fruit cobbler served warm with a scoop of vanilla ice cream, as it is plenty sweet with the cobbler like opping. But, it was actually better as submitted and best with blueberries only."

MY REVIEW
sgronholz User ID: 1473861 268430
Reviewed Jun. 25, 2017

"What a delicious breakfast bake! I cut the recipe in half for the two of us and omitted the nuts (we're not fans!) It was easy to prepare, absolutely delicious, and something I will definitely make again!"

MY REVIEW
DeliciouslyResourceful_Gina User ID: 4938423 268398
Reviewed Jun. 25, 2017

"Delicious, decadent brunch dish! I substituted milk for cream, and also used strawberries instead of blueberries because that is what I had. I will make it again with blueberries."

MY REVIEW
debpenns User ID: 5553562 268160
Reviewed Jun. 20, 2017

"Wow!! this was delicious! made for my family today, the only change i made was i used a loaf of potato bread i had and was gifted fresh blueberries from my neighbor! family loved it its a 5 star winner!! VFE for taste of home"

MY REVIEW
Queenlalisa User ID: 15400 268119
Reviewed Jun. 19, 2017

"I just made this delicious blueberry crunch bake for my family this morning! It was very good. We all loved the crumbled topping. I loved the walnuts! Will definitely make again. "Volunteer Field Editor""

MY REVIEW
delowenstein User ID: 3766053 268103
Reviewed Jun. 18, 2017

"I made this bake this afternoon and I totally agree with MarineMom_texas that this recipe is very much of a winner! The only thing I changed was to use 2 8-oz. French baguettes, cut in 1" slices since my supermarket did not have regular French bread. I had 2 helpings tonight for "brinner"! delowenstein, Volunteer Field Editor"

MY REVIEW
MarineMom_texas User ID: 31788 267969
Reviewed Jun. 14, 2017

"We had this delicious breakfast bake this morning and it is a definite winner. It is not only easy to prepare but absolutely delicious. I did halve it for the two of us and used Splenda brown sugar. I do recommend softening the butter before cutting it into the topping. This would be delicious for company as well. I highly recommend this recipe.

Volunteer Field Editor"

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