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French Toast Bake Recipe

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"If you like blueberries and pecans, you'll love this take on a breakfast favorite," writes Melissa Winona of Salt Lake City, Utah. "I assemble it the night before. Then I bake it in the morning to surprise my roommates, who finish it in one sitting."

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French Toast Bake Recipe

Prep: 10 min. + chilling Bake: 35 min. + standing

Yield: 6-8 Servings

10 35 45

Ingredients

12 slices day-old French bread (1 inch thick)
5 eggs, lightly beaten
2-1/2 cups 2% milk
1 cup packed brown sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1 cup chopped pecans
1/4 cup butter, melted
2 cups fresh or frozen blueberries

Directions

Arrange bread in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top.
Bake, uncovered, at 400° for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Nutritional Facts 1 serving (2 pieces) equals 573 calories, 30 g fat (11 g saturated fat), 174 mg cholesterol, 538 mg sodium, 67 g carbohydrate, 4 g fiber, 13 g protein.

Originally published as French Toast Bake in Quick Cooking July/August 2002, p57

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Reviews for French Toast Bake (11)

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Reviewed on Dec. 31, 2011 by MelissaV81

I made this for Christmas morning and although everyone really liked the flavor, the bottom was soggy to the point that you could pour out a lot of extra liquid and the tops of the bread was so crunchy hard that it was almost inedible. I had to stand the bread up to get it all to fit in the pan so that may have a lot to do with it. Good flavor but I will continue to search for another similar recipe.

Reviewed on Nov. 19, 2011 by danali2001

While I thought this dish had a great flavor and looked beautiful coming out of the oven, my husband and kids gave it a thumbs down. They didn't care for the "mushy" bread.

Reviewed on Jan. 04, 2011 by jarmnm

I was delighted to find this recipe again. I had subscribed to the magazine years ago and this has always been a favorite. Was not able to locate after our last move! YIPPEE, I found it again!

Reviewed on Dec. 30, 2010 by cakeskh

This is such a versatile recipe. I have made it with raspberries, peaches, and blueberries so far. It is a hit every time!

Reviewed on Dec. 18, 2010 by cellalynn

This was super easy, and everyone loved it.

Reviewed on Oct. 05, 2010 by Rochester

Our family has enjoyed this many times. I usually do one half with the pecans and blueberries and the other without for those in my family who do not care for them. I also use about 1/2 c brown sugar with the egg mixture, a scant 1/4 c brown sugar on top and drizzle with a little maple syrup before serving.

Reviewed on Jan. 15, 2010 by joniotto

Made this for my son's Christmas Eve birthday brunch - everyone loved it! Easy to make since it's assembled the night before.

Reviewed on Jul. 26, 2009 by 3434242424

It had delicious flavor but the bottom of it was very soggy. I will try it again and after the specified baking time remove the slices and put on a cookie sheet to crisp the bottoms???

Reviewed on Mar. 20, 2008 by snoble

This dish is so easy to make and so delicious. I make it for Christmas brunch every year and always prepare it the night before, and bake it off in the morning when I get up. So easy!