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Baked Blueberry Pecan French Toast

Yield: 6 Servings
Prep Time: 8 hours 15 minutes
Cook Time: 40 minutes
Total Time: 8 hours 55 minutes

Ingredients

  • 1 French bread baguette
  • 6 large eggs
  • 1 cup milk
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla
  • ¾ cup (159 g) packed brown sugar, divided
  • 1 cup pecans, chopped
  • ½ stick plus 1 teaspoon butter
  • 2 cups fresh blueberries, rinsed and drained

Instructions 

  • Butter a 9×13 baking dish. Cut 1 1/2 inch slices from the baguette and arrange in one layer in the dish (about 6-8 slices).
  • Whisk together eggs, milk, nutmeg, vanilla, and 1/2 cup brown sugar in a large bowl and pour evenly over the bread. Refrigerate mixture, covered, until all liquid is absorbed by the bread, at least 8 hours and up to 1 day.
  • When you are ready to bake and serve, preheat oven to 350 F. Spread pecans evenly in a shallow baking pan and toast in middle of oven until fragrant, about 4 minutes. Toss pecans with 1 teaspoon butter. Alternately (and this is what I did), toast the pecans in a skillet in one layer over medium heat, stirring often. Toss with 1 teaspoon butter. (I did this the night before to save time the morning of).
  • Sprinkle pecans and blueberries evenly over bread mixture. Cut remaining 1/2 stick butter into pieces and heat with remaining 1/4 cup brown sugar in a small saucepan, stirring, until butter is melted and sugar is dissolved.
  • Drizzle butter mixture over bread and bake mixture 30 – 40 minutes or until any liquid from blueberries is bubbling.

Notes

Plan Ahead: be aware that the bread needs to soak in the egg/milk/brown sugar mixture up to 8 hours so plan ahead!