Recipe courtesy of Gourmet Magazine

Baked Blueberry-Pecan French Toast with Blueberry Syrup

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  • Total: 8 hr 45 min
  • Prep: 8 hr 15 min
  • Cook: 30 min
  • Yield: 6 generous servings
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1 (24-inch) baguette

6 large eggs

3 cups whole milk

1/2 teaspoon freshly grated nutmeg

1 teaspoon vanilla

1 cup packed brown sugar

1 cup pecans (about 3 ounces)

1/2 stick (1/4 cup) plus 1 teaspoon unsalted butter

1/4 teaspoon salt

3 cups blueberries (1 cup of which will make the syrup)

1/2 cup pure maple syrup

1 tablespoon fresh lemon juice


  1. Butter a 13 by 9-inch baking dish. Cut 20 (1-inch) slices from baguette and arrange in 1 layer in the baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
  2. Preheat oven to 350 degrees.
  3. In a shallow baking pan, spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.
  4. Increase temperature to 400 degrees.
  5. Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring until butter is melted. Drizzle butter mixture over bread and bake for 20 minutes, or until any liquid from the blueberries is bubbling.
  6. Meanwhile, in a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving. Serve French toast with syrup.