After the success that was Baked Oatmeal, I was on the hunt for another great, out-of-the-norm, breakfast idea. Thanks to a telepathic cousin-in-law, I was sent this fabulous baked french toast recipe to try, complete with her raving reviews. My family ate it for breakfast this morning and…it was soooooo good. So good. While blueberries are in their prime, you must try this!

The pecans are toasted and tossed with a smidgeon of butter – giving them a delicious, buttery flavor. The french baquette 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. I owe you, Julianne. Thanks for the recipe (and the devoured calories).

Baked Blueberry Pecan French Toast

Yield: Makes 6 generous servings.

Baked Blueberry Pecan French Toast

Note: Be aware that the bread needs to soak in the egg/milk/brown sugar mixture up to 8 hours so plan ahead!


  • 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


  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). 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.
  2. 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.)
  3. 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.

Recipe Source: adapted from Julianne

34 Responses to Baked Blueberry Pecan French Toast

  1. Anissa says:

    This was delicious!!! Minus the pecans for no nut house, still awesome though

    • Mel's Kitchen Cafe Admin says:

      Hello Anissa – Mel doesn’t have access to internet right now so I’m helping her out with comments for the next few days. Thank you for the feedback. I am glad it was still delicious even without the pecans!

  2. Ashlee says:

    What kind of french baguette did you use? Just french bread, or a smaller thinner baguette that’s crunchier?

    • Mel says:

      I use one kind of in between – not super super thin and crunchy but definitely not ultra-fluffy french bread. More like an artisan-style loaf that has some heft to it.

  3. KMDuff says:

    I’m wanting to try this without the pecans, since DH is allergic to pecans and walnuts. Should I just leave the nuts out altogether or can I use almonds?

  4. Steph says:

    This turned out perfect! Next time I think I’ll swap out the nutmeg for cinnamon. Just my family’s personal preference. Delicious!!!

  5. Pennie Jo says:

    This sounds soooo gooood! Was wondering though, if fresh strawberries could be used instead of blueberries?

    • Mel says:

      Pennie Jo – I’ve never tried strawberries. Good luck if you try it (just keep in mind strawberries have quite a bit more water content than blueberries).

  6. Erin says:

    Yummy and just the right amount of sweet! I made it for my son’s birthday breakfast. Very quick to prepare. Thanks, Mel.

  7. Shannon says:

    Delicious! Made this for a potluck brunch at church. It held up great in the warmed casserole keeper. And the leftovers were very tasty, both cold and re-warmed. Thanks for another amazing recipe!

  8. Lorrie says:

    This was so very yummy! Made it for dinner last night and will have the leftovers for lunch today!

  9. Deb says:

    Can’t say enough good things about this recipe. Superfast prep the night before and then it pops in the oven in the morning to bubble up to delicious perfection. I added some cinnamon to the custard and used toasted pecans from Trader Joe’s. SO good!

  10. Jena says:

    Made this Yesterday and had a few of my girlfriends over for breakfast. They loved it and the frozen bluelerries worked great! I blogged about this recipe and used your picture cuz i dont have a very good camera. Let me know if that was ok!

  11. Jena says:

    I have some frozen blueberries. Do you think those would work?

  12. megan says:

    I made this for guests yesterday morning and it tasted great! It turned out kind of mushy and soggy though – is that normal? Any ideas on what I could do to make it a little crisper? my husband’s not a fan of soggy foods…

    • Mel says:

      Megan – I’m glad this worked out ok but am sorry it was too soggy. If you want it a bit crispier, I would cut the soaking liquid in half, or bake it in a much larger pan so the bread has room to bake around the edges. Hope that helps!

  13. […] Baked Blueberry Pecan French Toast: The pecans are toasted and tossed with a smidgeon of butter – giving them a delicious, buttery flavor. The french baquette 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. From My Kitchen Cafe. […]

  14. Jesse says:

    @Mel, they turned out great! We’re also watching our calories pretty close, so we couldn’t eat _too_ much of these without busting the bank so to speak 🙂

    (If anyone following along is curious, I calculated the calories for 1/8 of the pan — making 8 servings — at 407 calories)

    • Mel says:

      Thanks, Jesse! I’m glad (well, kind of…) for the calorie count. It will probably make me feel a little more guilty when eating this but it probably won’t stop me. 🙂 Thanks for letting me know it turned out great!

  15. Jesse says:

    I’m making this for my wife for Mother’s Day tomorrow. Never browned pecans before…wish me luck!

  16. Shanna says:


  17. Ryan says:

    Woohoo! This picture is making me really, really really want this again.

    I think I forgot to tell you, but both times I’ve made this, I’ve used pumpkin pie spice instead of nutmeg — works great and lovely.

    I’m glad you enjoyed it!

  18. Velva says:

    That look simply delicious. I have added that recipe to my list of dishes to prepare. Thanks for sharing!

  19. grace says:

    this is great, melanie, particularly because your berries are so big and luscious!

  20. Leslie says:

    I make this..but without the blueberries. I must try it this way! yummmmm!

  21. foodnfit says:

    WOW I’m sitting here at my desk, mouth watering! YUM!

  22. Libby says:

    Oh my goodness this looks good! I think I tried something similiar to this 3 months ago. It was very good 🙂

  23. Queen B. says:

    oooooo my gosh, looks sooo good !

  24. Jessica says:

    Just wanted to let you know that this was heavenly!

  25. Melanie says:

    Jessica – glad you liked this! Thanks for letting me know.

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