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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."
  • Total Time
    Prep: 10 min. + chilling Bake: 35 min. + standing
  • Makes
    6 servings

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 13x9-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 in the center comes out clean.
Nutrition Facts
2 pieces: 599 calories, 28g fat (9g saturated fat), 183mg cholesterol, 455mg sodium, 75g carbohydrate (46g sugars, 4g fiber), 15g protein.

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Reviews

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Average Rating:
  • Amy
    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
    Nov 8, 2015

    Delicious easy recipe

  • manumaan
    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
    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.

  • irenegreanias
    Jun 18, 2013

    No comment left

  • ccook1324
    Jun 13, 2013

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  • dmrowell
    Mar 7, 2013

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  • jemsmommy
    Dec 24, 2012

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  • lisatripp
    Dec 22, 2012

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  • tavisb
    Nov 21, 2012

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