BLUEBERRY CRUNCH BREAKFAST BAKE RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 12 servings.
Number Of Ingredients 10
Steps:
- 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 center comes out clean, 30-35 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 427 calories, FatContent 21g fat (8g saturated fat), CholesterolContent 154mg cholesterol, SodiumContent 351mg sodium, CarbohydrateContent 50g carbohydrate (23g sugars, FiberContent 3g fiber), ProteinContent 12g protein.
PEANUT BUTTER CRUNCH LAYER BARS RECIPE - PILLSBURY.COM
Create ultimate bars in an easy way, starting with refrigerated cookie dough. Toffee, nuts, butterscotch and chocolate all rolled into layered goodness.
Provided by Pillsbury Kitchens
Total Time 2 hours 10 minutes
Prep Time 15 minutes
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with cooking spray. In large bowl, break up 1 1/2 rolls of cookie dough. (Refrigerate 1/2 roll cookie dough for another use.) Add toffee bits, peanut butter chips, 1/2 cup of the nut topping and vanilla. Mix with wooden spoon or knead with hands until well blended. Press evenly in bottom of pan.
- Bake for 18 to 22 minutes or until golden brown. Remove from oven to cooling rack. Cool completely, about 1 hour.
- In large microwavable bowl, microwave chocolate chips and butterscotch chips on High 2 to 2 minutes 30 seconds, stirring every 30 seconds, until smooth. Stir in peanut butter until smooth. Spread over cooled bars. Sprinkle with remaining 1 1/4 cups nut topping; press in lightly. Refrigerate 30 minutes or until firm.
- For bars, cut into 6 rows by 6 rows. Store covered.
Nutrition Facts : Calories 320 , CarbohydrateContent 34 g, CholesterolContent 0 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 190 mg, SugarContent 24 g, TransFatContent 1 g
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