Recipe: Baked Blueberry Pecan French Toast

Monday, March 15, 2010

After all the drooling comments some of you made last week concerning my recipe post, I tested found online via My Kitchen Cafe, for my work's monthy birthday celebration. March's menu included all things breakfast and this was a real crowd pleaser--and the easiest part includes sticking it in the fridge overnight to "settle" =)

1 french bread baguette-found in the bakery
6 eggs
1 cup milk
1/2 teaspoon nutmeg
1 teaspoon vanilla
3/4 cup packed brown sugar, divided
1 cup pecans, chopped
1/2 stick plus 1 teaspoon butter
2 cups fresh blueberriesButter 9×13 baking dish; cut 1.5 inch slices and arrange in one layer in the dish
Whisk together eggs, milk, nutmeg, vanilla, and 1/2 cup brown sugar in bowl and pour over bread; refrigerate mixture, covered, until all liquid is absorbed (8 hours and to 1 day)
When ready to bake, preheat oven to 350 F. Spread pecans in baking pan and toast in middle of oven. Toss pecans with 1 tsp butter in a skillet in one layer over medium heat, stirring often. Toss with 1 tsp butter
Cut remaining 1/2 stick butter into pieces and heat with remaining 1/4 cup brown sugar in saucepan, stirring, until butter is melted and sugar is dissolved. Drizzle butter mixture over bread and bake mixture
Bake for 30–40 minutes or until any liquid from blueberries is bubbling
Sprinkle pecans and blueberries evenly over bread mixture


  1. Oh my goodness oh my goodness!! That sounds sooo amazing! I'll print that out and try it soon.. maybe next weekend!! delish!!

  2. that looks SO yummy!!! i'll have to try it.. E LOVES blueberries! :)

  3. This sounds delish! I so want to try it! Thanks for sharing!

  4. this looks amazing! i must try making it myself one day.