French Toast Bake Recipe
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French Toast Bake Recipe

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4.5 15 12
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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."
TOTAL TIME: Prep: 10 min. + chilling Bake: 35 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 35 min. + standing
MAKES: 6 servings


  • 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

Nutritional Facts

2 pieces: 599 calories, 28g fat (9g saturated fat), 183mg cholesterol, 455mg sodium, 75g carbohydrate (46g sugars, 4g fiber), 15g protein.


  1. 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.
  2. Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top.
  3. 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 servings.
Originally published as French Toast Bake in Quick Cooking July/August 2002, p57

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Amy User ID: 9113387 263633
Reviewed Mar. 19, 2017

"I stumbled across this recipe several years ago and have continued to make it since. I love that it is assembled the night before and morning prep is so easy. It is so delicious and probably my favorite weekend breakfast recipe. I also add a 1/2 tsp of cinnamon to mine. Perfect with a hot cup of coffee."

Sweetmaddy4 User ID: 8592139 236929
Reviewed Nov. 8, 2015

"Delicious easy recipe"

manumaan User ID: 7681931 85617
Reviewed Feb. 20, 2014

"Good and easy recipe. But i feel that the egg mixture is little less. May be 8 eggs and 4 cups milk? I used half a challah loaf but the mixture did not immerse the bread."

Rileypa User ID: 6411811 205019
Reviewed Dec. 16, 2013

"I've made this for Christmas Brunch 2 years in a row. This will be the 3rd year as I've had many requests for it. The entire family loves it - great recipe and can be conveniently made ahead."

tacloban User ID: 6844207 112948
Reviewed Sep. 13, 2012

"I made this recipe twice already.Its really good with vanilla ice cream and custard. Thumbs up"

MelissaV81 User ID: 1221953 62951
Reviewed Dec. 31, 2011

"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."

danali2001 User ID: 2512314 102810
Reviewed Nov. 19, 2011

"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."

jarmnm User ID: 5740064 57888
Reviewed Jan. 4, 2011

"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!"

cakeskh User ID: 5731991 57887
Reviewed Dec. 30, 2010

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

cellalynn User ID: 4987346 129642
Reviewed Dec. 18, 2010

"This was super easy, and everyone loved it."

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