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
Photo: Taste of Home Blueberry Crunch Breakfast Bake Blueberry Crunch Breakfast Bake
Servings Prep Time Cook Time 12 servings 15 minutes 30 minutes
Servings Prep Time 12 servings 15 minutes
Units: Metric US Imperial
Instructions Arrange half of the bread slices in a greased 13x9-in. baking dish. 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 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 centre comes out clean, 30-35 minutes. Let stand for 5 minutes before serving.
Recipe Notes Nutrition Facts 1 serving: 427 calories, 21g fat (8g saturated fat), 154mg cholesterol, 351mg sodium, 50g carbohydrate (23g sugars, 3g fibre), 12g protein.