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!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or non-stick spray.

Step 2

Cut the brioche loaf into 1-inch cubes and spread half of the bread evenly in the prepared baking dish.

Step 3

Sprinkle 1 cup of blueberries and 1/2 cup of chopped pecans evenly over the bread layer.

Step 4

Add the remaining bread cubes on top, followed by the remaining blueberries and pecans.

Step 5

In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, and cinnamon until smooth.

Step 6

Pour the egg mixture evenly over the bread cubes, pressing down gently to ensure the bread is fully soaked.

Step 7

Cover the dish with foil and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.

Step 8

When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

Remove the French toast casserole from the oven and let it rest for 10 minutes before serving.

Step 13

Drizzle the warm blueberry syrup over the French toast and serve immediately. Enjoy!

Nutrition Facts

Serving size	(2224.2g)

Amount per serving	% Daily Value*
Calories	5338.6

Total Fat 298.2g	0%
Saturated Fat 128.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1976.6mg	0%
Sodium 2812.4mg	0%
Total Carbohydrate 482.8g	0%
Dietary Fiber 30.7g	0%
Total Sugars 278.2g
Protein 118.1g	0%

Vitamin D 474.7IU	0%
Calcium 1232.4mg	0%
Iron 21.4mg	0%
Potassium 1937.1mg	0%

*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.

Source of Calories

Fat: 52.8%

Protein: 9.3%

Carbs: 38.0%