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French Toast Bake

 French Toast Bake
"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."
6-8 ServingsPrep: 10 min. + chilling Bake: 35 min. + standing


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped pecans
  • 1/4 cup butter, melted
  • 2 cups fresh or frozen blueberries


  • 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,

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French Toast Bake (continued)

Nutritional Facts: 67 g carbohydrate, 4 g fiber, 13 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.