Baked Blueberry Pecan French Toast with Blueberry Syrup
Wake up to a beautifully baked breakfast centerpiece with this Baked Blueberry Pecan French Toast with Blueberry Syrup. Layers of fluffy brioche bread are soaked in a rich custard mixture infused with vanilla and cinnamon, then studded with bursts of juicy blueberries and crunchy pecans. After resting overnight to let the flavors meld, it’s baked to golden perfection and brushed with melted butter for an irresistible crispy finish. The crowning touch? A luscious homemade blueberry syrup made with fresh berries, maple syrup, and a hint of lemon juice for a bright, tangy twist. Perfect for weekend brunches or special occasions, this make-ahead dish is as visually appealing as it is delicious. Serve it warm, topped with that vibrant syrup, and let every bite transport you to a world of sweet, nutty decadence!
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Recipe Information
Ingredients
- 1 loaf Brioche bread
- 2 cups Fresh blueberries
- 1 cup Pecans, chopped
- 6 large Eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Cinnamon
- 2 tablespoons Butter, melted
- 0.25 cup Maple syrup
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
Cut the brioche loaf into 1-inch cubes and spread half of the bread evenly in the prepared baking dish.
Sprinkle 1 cup of blueberries and 1/2 cup of chopped pecans evenly over the bread layer.
Add the remaining bread cubes on top, followed by the remaining blueberries and pecans.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, and cinnamon until smooth.
Pour the egg mixture evenly over the bread cubes, pressing down gently to ensure the bread is fully soaked.
Cover the dish with foil and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes.
Bake, covered, in the preheated oven for 30 minutes. Remove the foil, brush the top with melted butter, and bake for an additional 20 minutes, or until the top is golden brown and slightly crispy.
While the French toast bakes, prepare the blueberry syrup. In a small saucepan, combine the maple syrup, remaining 1 cup of blueberries, lemon juice, and 1 tablespoon of water. Heat over medium heat until the blueberries start to break down, about 5-7 minutes.
In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Slowly stir the slurry into the simmering syrup and cook for another 2-3 minutes, or until thickened.
Remove the French toast casserole from the oven and let it rest for 10 minutes before serving.
Drizzle the warm blueberry syrup over the French toast and serve immediately. Enjoy!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 39.1 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 131 mg | 10% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 293 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
