Blueberry Crunch Breakfast Bake

• 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

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 until liquid is absorbed, about 5 minutes.
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 375u0b0 until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5 minutes before serving.

bread, eggs, cream, vanilla, oldfashioned oats, brown sugar, allpurpose, cold butter, blueberries, walnuts

Taken from www.tasteofhome.com/recipes/blueberry-crunch-breakfast-bake/ (may not work)