Baked Blueberry French Toast
My sister introduced me to this recipe years ago and it is a big family favorite.
It’s quick and easy to make the night before. In the morning toss the blueberries and pecans on top and bake in a pre-heated oven for 25 minutes.
Ingredients
- 6 large eggs
- 3 cups whole milk
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 1/2 cup packed brown sugar
- 1 cup pecans
- 1/4 cup plus 1 teaspoon unsalted butter
- 1/4 teaspoon salt
- 2 cups blueberries about 12 ounces
For Blueberry Syrup
- 1 cup blueberries
- 1/2 cup pure maple syrup
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
Adjust servings:
Units:
Instructions
French toast
- Butter a 13 x 9-inch baking dish.
- Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish.
- In a large bowl whisk together eggs, milk, nutmeg, vanilla, and brown sugar. Pour evenly over bread.
- Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
- Preheat oven to 350°F.
- Sprinkle pecans and blueberries evenly over bread mixture and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
Syrup
- Make syrup while French toast is baking: In a small saucepan cook blueberries and maple syrup over moderate heat until berries burst, about 5 minutes.
- Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice and zest.
- Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
- Serve French toast with syrup.
Recipe Notes
Modified from
Share this Recipe
Yum! This looks like a summer birthday breakfast dream come true!
It’s so easy to make and delicious to eat, even without the blueberry syrup. I’d love to hear if you try it out and what your family thinks of it!