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
Blueberry Crunch Breakfast Bake
Watch How to Make Blueberry Crunch Breakfast Bake
Ingredients
- 1 loaf (16 ounces) day-old French bread, cut into 1-inch slices
- 8 large eggs, room temperature
- 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
- Arrange half the bread slices in a greased 13x9-in. baking dish.
- In a large bowl, whisk the eggs, cream and vanilla. Slowly pour half 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 center comes out clean, 30-35 minutes. Let stand for 5 minutes before serving.
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