“You’d love it. It’s not quite breakfast, it’s not quite lunch, but it comes with a slice of cantaloupe at the end. You don’t get completely what you would at breakfast, but you get a good meal.”
– The Simpsons
Blueberries Bryan
8 eggs
1 cup milk
3/4 teaspoon vanilla extract
1/2 cup (1 stick) butter, softened
1 cup packed brown sugar
1/4 cup flour
1 cup rolled oats
1 cup chopped walnuts
1 to 2 cups fresh blueberries
Place the bread slices in a greased 6 x 10-inch baking dish. Cut extra bread to fill in any open spaces on the bottom. Beat the eggs in a bowl. Stir in the milk and vanilla. Pour over the bread slices. Let stand for 1 to 2 minutes for the bread to soak up the liquid. Turn the bread slices over to evenly soak the other side.
Combine the butter, brown sugar and flour in a bowl. Mix with a pastry blender. Stir in the oats. Sprinkle over the soaked bread. Top evenly with walnuts and blueberries.
Bake at 375 degrees for 30 to 40 minutes or until puffed and the edges are bubbling. Cool on a wire rack for 5 minutes. Cut into squares to serve.
Yield: 8 servings
This diabolical brunch plot is sheer elegance in its utter simplicity. Take baked French toast, combine it with a fruit crisp topping, and add fresh fruit. It is quick and easy, and the result is mind-bogglingly delicious. Additionally, the blueberries and rolled oats give all the dish an air of healthy wholesomeness, of which it is clearly undeserving.
