This French Toast with Blueberries and Walnuts is a delicious and unusual breakfast. As long as the blueberries are at their best, you have to try it!
After the success of my baked oatmeal, I was looking for another great and unusual breakfast idea.
Thanks to a curious relative of mine, I was sent this amazing recipe for baked French toast to try, complete with rave reviews. My family had it for breakfast this morning and it was so good. So good.
While blueberries are at their best, you have to try this!
The pecans are toasted and mixed with a dollop of butter, giving them a delicious buttery flavor.
The French bread slices are soaked in an egg, milk, and brown sugar mixture overnight and the whole thing is baked to perfection with fresh, tangy blueberries and a sprinkle of caramelized brown sugar on top.
It’s absolutely delicious and makes a perfect Saturday morning breakfast.
I owe you one, Julian. Thanks for the recipe (and the calories you gobbled up).
French Toast with Berries and Walnuts
Makes: 6 servings
Prep Time: 8 hours 15 minutes
Cook Time: 40 minutes
Total Time: 8 hours 55 minutes
Ingredients
- 1 French baguette
- 6 large eggs
- 1 cup milk
- ½ teaspoon nutmeg
- 1 teaspoon vanilla
- ¾ cup (159 g) brown sugar, divided
- 1 cup pecans, chopped
- ½ stick plus 1 teaspoon butter
- 2 cups fresh cranberries, rinsed and drained
Instructions
- Butter a 9 x 13-inch baking dish. Cut 1/2-inch slices from the baguette and arrange them in a layer on the pan (about 6 to 8 slices).
- Whisker the eggs, milk, nutmeg, vanilla, and 1/2 cup brown sugar in a large bowl and pour evenly over the bread. Refrigerate, covered, until the bread has absorbed all the liquid, at least 8 hours and up to 1 day.
- When ready to bake and serve, preheat the oven to 350 degrees F. Spread the pecans evenly in a shallow baking dish and toast in the center of the oven until fragrant, about 4 minutes. Toss the pecans with 1 teaspoon butter. Alternatively (which is what I did), toast the pecans in a skillet in a single layer over medium heat, stirring frequently. Mix with 1 teaspoon butter. (I did this the night before to save time the morning of.)
- Sprinkle the pecans and cranberries evenly over the bread mixture. Cut the remaining half of the butter into pieces and heat it with the remaining 1/4 cup brown sugar in a small saucepan, stirring until the butter melts and the sugar dissolves.
- Drizzle the butter mixture over the bread and bake for 30 to 40 minutes or until the cranberry liquid is bubbling.
Degrees
Plan Ahead: Keep in mind that the bread needs to soak in the egg, milk and brown sugar mixture for up to 8 hours, so plan ahead.
