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
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
Reviews
This is now our traditional Christmas breakfast. Can be prepared the day before.
This was really good and didn't take forever like some breakfast casseroles. My daughter didn't think it was sweet enough. Everyone else liked it though. Great Mother's Day breakfast.
Delicious! I also added some cinnamon and nutmeg to the egg mixture! I will also change out the fruit sometimes, since not everyone in my family likes blueberries!
SOOOO good! made following the suggestions of AZGrndMom the first time..only change was sliced almonds bc thats what i had on hand. Next time, I intended on making the exact same way...HOWEVER....i accidentally used almond extract instead of vanilla.....and you know what???? Equally as great with a slightly different flavor. My husband prefers this as dessert with ice cream but is super happy with it as a breakfast treat as well!
Really good recipe, family approved. They say I can make it any time, lol. I did make a few changes. I never make french toast without spices so I added 1/2 tsp each of cinnamon and nutmeg. Also in step 2 when it has you pour half of the mixture over the first layer I dipped them in the mixture and let them stay long enough to soak it in. Then I put some Blueberries on top of them when I put them in the pan. I did the same on the next layer, dipping them, then putting them on top of the ones in the pan, then I poured the remaining mixture over top. I followed the rest of the recipe but I think next time I'll put some cinnamon in the topping to and make it 3 cups of blueberries. We Love blueberries. I'll be making this again for sure.
My husband loves anything with blueberries, and he loved this! It looked beautiful and tasted amazing. I sprinkled cinnamon sugar on top before baking. Next time I might try putting blueberries on top of bread layers before topping with streusel and nuts, so that the berries are incorporated into the dish more. Easy, delicious-definitely will make again!
I love this recipe - it was so easy and I did use fresh blueberries, they are in season but I did use pecans cause that is what I had on hand. It is the best when it is warm out of the oven, but still delicious when used the next day.
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.
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!
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.