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Title: Blueberry Crunch Bake
Categories: Breads, Dairy, Fruits, Nuts, Grains
Yield: 12 servings

16 oz Loaf day-old French bread;
- in 1" slices
8 lg Eggs
1 c Half & Half cream
1/2 ts Vanilla extract
1 c Old-fashion oats
1 c Packed brown sugar
1/4 c A-P flour
1/2 c Cold butter
2 c Blueberries
1 c Chopped walnuts

Arrange half the bread slices in a greased 13" X 9"
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, @ 375ºF/190ºC until a knife inserted in
the center comes out clean, 30-35 minutes. Let stand for
5 minutes before serving.

Marsha Ketaner, Henderson, Nevada

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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