The Pioneer Woman Tasty Kitchen
Profile Photo

Baked Blueberry Pecan French Toast

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

While blueberries are in their prime, you must try this!
The pecans are toasted and tossed with a smidgen of butter – giving them a delicious, buttery flavor. The french baguette slices soak in an egg/milk/brown sugar mixture overnight and it all bakes to glorious perfection with fresh, tart blueberries and a brown sugar caramel drizzled atop. It is very glorious and makes a perfect Saturday morning breakfast.

Ingredients

  • 1 loaf Baguette
  • 6 whole Eggs
  • 1 cup Milk
  • ½ teaspoons Nutmeg
  • 1 teaspoon Vanilla
  • ¾ cups Brown Sugar, Divided
  • 1 cup Pecans, Chopped
  • 1 teaspoon Butter
  • ½ cubes Butter
  • 2 cups Fresh Blueberries

Preparation

Butter a 9×13 baking dish. Cut 1 1/2 inch slices from the baguette and arrange flat in one layer in the dish (about 6-8 slices).

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.

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.)

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.

Drizzle butter mixture over bread and bake mixture 30 – 40 minutes or until any liquid from blueberries is bubbling.

4 Comments

You must be logged in to post a comment.

Profile photo of Sheryl Willison

Sheryl Willison on 4.2.2014

Loved this! I took this to my work’s Goodie Day even though the theme was food on a stick. they all loved it as well. I used a multigrain french loaf.

Profile photo of pammalammadingdong

pammalammadingdong on 1.27.2010

Very good. I didn’t have blueberries but I made it anyway and it was still very good.

Profile photo of Cindy Carnes

Cindy Carnes on 8.27.2009

Where is the baguette in the recipe? I don’t know how much to use of the baguette, it’s not in the ingredients list

Profile photo of Gina

Gina on 8.18.2009

OMG. You must make this…like right now! So good! I’m making it again next weekend at my family’s request.

4 Reviews

You must be logged in to post a review.

Profile photo of mayasmom

mayasmom on 4.10.2014

I made this for a church brunch and brought home an empty dish and several requests for the recipe. Easy and delicious.

Profile photo of Sheryl Willison

Sheryl Willison on 4.2.2014

Loved it! You definitely have to make this at home.

Profile photo of Megan {Country Cleaver}

Megan {Country Cleaver} on 3.23.2014

Absolutely scrumptious Mel!! Thanks so much for this fab recipe. I’ve got more blueberries to bake, so this will be happening again and again!

Profile photo of jenny04

jenny04 on 10.6.2010

LOVE! So easy to make and everyone asked for the recipe! I made this for a potluck baby shower, so I broke the bread in smaller pieces to make it easier to serve small amounts to more people, but that’s the only thing I did differently.

Related Recipes

Eggplant Tahini Shakshuka
Profile Photo by Paige- My Modern Cookery in Breakfast, Main Courses
This Eggplant Tahini Shakshuka is an elegant and flavorful brunch, lunch,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Vegan Cashew Yogurt
Profile Photo by Cathy Brak in Breakfast, Special Dietary Needs
Cashew Yogurt is creamy, delicious, and the easiest thing ever to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Paleo Banana Pancakes with Coconut Flour
Profile Photo by Taylor Kiser in Breakfast, Special Dietary Needs
These paleo banana pancakes with coconut flour are naturally sweetened, gluten,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Mushroom & Beet Greens Panisse
Profile Photo by Natalie Wiser-Orozco in Breakfast, Special Dietary Needs
This crispy and custardy panisse features sautéed mushrooms and beet greens,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Easy Almost Homemade Doughnuts
Profile Photo by Chanda | My Farmhouse Table in Breakfast
Why venture out when there is a simple trick that can...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 5 Level: Easy