About this Recipe
Hey look at me, I’m a blogger! I wrote out a whole recipe and it only took me 1.5 months! For me, this is HUGE. I have to say, life is really getting in the way of my recipe testing aspirations, and most nights it’s lets throw whatever we have in the kitchen into the Instant Pot, then add some veggies and complain about it the entire time.
I’m so hopeful that my creativity in the kitchen will return soon, and I’ll embrace putting a little bit more effort into meal planning, but for now, we hit the easy button as often as humanly possible when it comes to meals..and this breakfast bake is no exception!
We actually made this for our family brunch for Christmas morning, and EVERYONE loved it. The kids, the grandparents, the
I’d say this it the perfect breakfast for overnight guests, when you want to impress, or if you just want to make a big batch of something sweet for the week. You honestly don’t even need syrup, the crumble gives it just the right amount of flavor.
So I know it’s already February, but what are your favorite Christmas traditions? What foods do you like to serve? Do you have a
- 1 loaf brioche (gluten-free if available)
- 5 eggs
- 1 cup milk of choice
- 1 cup heavy cream or coconut cream
1/2 cup coconut sugar
2 tbsp vanilla extract
- 1/2 cup gluten free flour
1/2 cup coconut sugar
1/2 tsp cinnamon
1/4 tsp vanilla bean powder (or 1 tsp vanilla extract)
1/4 tsp salt
1/2 cup cold butter
1 cup blueberries
- (Optional) powdered sugar toppings
Step by Step Instructions
Grease a 13 x 9 pan and set aside.
Cube bread and place into greased pan evenly–this does not have to look perfect.
Sprinkle blueberries over bread evenly.
In a separate bowl, mix milk, eggs, cream, sugar, and vanilla.
Pour mixture evenly over bread and blueberries.
Cover pan and refrigerate overnight for best results.
In a separate bowl, mash together all topping ingredients (except powdered sugar) until crumbly, then cover and refrigerate overnight.
In the morning, preheat oven to 350 degrees.
Remove pan, and sprinkle crumble topping over the bread and blueberry mixture.
Bake at 350 for 45 minutes to an hour.
Remove and serve with powdered sugar, maple syrup, or honey.