The Pioneer Woman Tasty Kitchen
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Baked Blueberry Pecan French Toast

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

Rustic French toast with blueberries and pecans that you can toss together right before baking.

Ingredients

  • 8 ounces, weight French Bread, Cubed
  • 8 whole Eggs
  • 2 cups 2% Milk
  • 2 teaspoons Vanilla
  • ½ cups Brown Sugar, Divided
  • ½ teaspoons Nutmeg
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Salt
  • 4 Tablespoons Butter
  • 1 cup Chopped Pecans (optional)
  • 2 cups Blueberries, Fresh Or Frozen

Preparation

Cube bread and place in a greased baking dish (mine is 8.5 x 10.5 x 2.5 inches). Beat eggs, milk, vanilla, 1/4 cup brown sugar, nutmeg, cinnamon and salt. Pour over bread cubes. Press bread cubes down to fully coat.

While bread soaks up egg mixture, melt butter with remaining 1/4 cup brown sugar and drizzle over bread/egg mixture. Sprinkle chopped pecans as desired. Right before placing in the oven, top with frozen blueberries.

Bake at 375ºF for about 45 minutes, or until set and firm to touch. Serve with syrup.

Note: do not use less than 8 ounces of bread

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5 Reviews

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Linda Lou on 7.31.2016

Outstanding! I have made this recipe several times and it gets rave reviews from my family.

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Sleepymommy on 4.4.2013

Awesome…used challah bread!

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Gracefuldayz on 8.28.2012

Super yummy and easy. Thank You so much.

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KimberlyE on 5.27.2012

My husband is a blueberry fanatic and loved this! I probably would have baked it a little longer since I like things crsipy. Thank you for posting this great recipe!

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caramichele on 3.11.2012

I was looking for a baked French toast that didn’t have to set up in the fridge, and I am SO glad I tried this one. Moist and totally delicious. My family gobbled it, even my pickiest little eater, who didn’t like the previous baked French toast recipe we tried. Note: I apologize for the following substitutions that I made according to our dietary needs and what we had on hand, but I think I stayed true to the essence of the recipe :). I swapped coconut milk for cow’s milk, regular whole wheat sandwich bread for French bread, coconut oil for butter, and slivered almonds for pecans. Worked great.) Thank you, Stella!

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