Baked Blueberry Pecan French Toast

Baked Blueberry Pecan French Toast is a make-ahead recipe built around French bread baguette, eggs and milk. Plan on 6 Servings and about 535 minutes.

• Yield 6 Servings
• Ready in 535 minutes
• Prep 495 minutes
• Cook 40 minutes

Ingredients

• 1 French bread baguette
• 6 large eggs
• 1 cup milk
• 1/2 teaspoon nutmeg
• 1 teaspoon vanilla
• 3/4 cup packed brown sugar (divided)
• 1 cup pecans (chopped)
• 1/2 stick plus 1 teaspoon butter
• 2 cups fresh blueberries (rinsed and drained)

Instructions

1. Butter a 9×13 baking dish. Cut 1 1/2 inch slices from the baguette and arrange in one layer in the dish (about 6-8 slices).
2. Whisk together eggs, milk, nutmeg, vanilla, and 1/2 cup brown sugar in a large bowl and pour evenly over the bread. Refrigerate mixture, covered, until all liquid is absorbed by the bread, at least 8 hours and up to 1 day.
3. When you are ready to bake and serve, preheat oven to 350 F. Spread pecans evenly in a shallow baking pan and toast in middle of oven until fragrant, about 4 minutes. Toss pecans with 1 teaspoon butter. Alternately (and this is what I did), toast the pecans in a skillet in one layer over medium heat, stirring often. Toss with 1 teaspoon butter. (I did this the night before to save time the morning of).
4. Sprinkle pecans and blueberries evenly over bread mixture. Cut remaining 1/2 stick butter into pieces and heat with remaining 1/4 cup brown sugar in a small saucepan, stirring, until butter is melted and sugar is dissolved.
5. Drizzle butter mixture over bread and bake mixture 30 – 40 minutes or until any liquid from blueberries is bubbling.

Cool the bake on a rack until the crumb sets, then slice.