Name: Blueberry Crunch Breakfast Bake
Prep time: 15 min
Cook time: 15 min
Yield: 1
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Blueberry Crunch Breakfast Bake

1. 1 loaf (16 ounces) day-old French bread, cut into 1-inch slices -

2. 8 large eggs, room temperature -

3. 1 cup half-and-half cream -

4. 1/2 teaspoon vanilla extract -

5. 1 cup old-fashioned oats -

6. 1 cup packed brown sugar -

7. 1/4 cup all-purpose flour -

8. 1/2 cup cold butter -

9. 2 cups fresh or frozen blueberries -

10. 1 cup chopped walnuts -

How to cook deliciously - Blueberry Crunch Breakfast Bake

1. Stage

Arrange half the bread slices in a greased 13x9-in. baking dish.

2. Stage

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.

3. Stage

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. Stage

Bake, uncovered, at 375° until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5 minutes before serving.