Blueberry and Pecan Baked French Toast

by Melody Kettle

2 loaves Challah bread left over night to allow to get a little stale:)- large cubes

  • 7  large eggs
  • 3 cups whole milk
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla
  • 1 cup packed brown sugar
  • 1 cup pecans toasted lightly (about 3 ounces)
  • 1/4 cup plus 1 teaspoon unsalted butter
  • 1/4 teaspoon salt
  • 2 cups fresh(if available) blueberries (about 12 ounces)

Butter a 13 x 9-inch baking dish. Cut challah in large cubes and arrange in two layers in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, overnight in refrigerator until all liquid is absorbed by bread. 


In the morning while your having your first cuppa...

Preheat oven to 350°F.

In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Remove from oven and increase temperature to 400°F.


Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 30 minutes, or until any liquid from blueberries is bubbling.


Make syrup while French toast is baking:
In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.

Serve French toast with syrup.


  • 1 cup blueberries (about 6 ounces)
  • 1/2 cup pure maple syrup
  • 1 tsp. vanilla extract
  • 1 tablespoon fresh lemon juice