Blueberry Pecan French Toast Bake

Blueberry Pecan French Toast Bake

This is one of my favorites to make for guests and special occasions, and it's a staple in our Easter Brunch every year.
Prep Time 25 mins
Cook Time 35 mins
Course Breakfast, Sweet Treats
Cuisine Comfort
Servings 8 servings


  • 1 loaf sourdough bread chopped into big cubes - 8-10 cups worth
  • 1/2 Cup pecans chopped
  • 2 tbsp maple syrup
  • 1 1/2 cup milk of choice we use unsweetened almond milk
  • 5 whole eggs
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1 1/2 cups fresh or frozen organic / wild blueberries

Crumble Topping

  • 4 tbsp cold butter chopped into cubes
  • 1/3 cup organic flour
  • 1/3 cup organic sugar
  • 1/4 tsp sea salt


  • Turn oven to 375
  • In a large mixing bowl whisk the milk, maple syrup, eggs, cinnamon, sea salt
  • Stir in the sourdough cubes, chopped pecans and blueberries
  • Grease a large 9x13 baking dish and pour mixture in

Make Crumble Topping

  • With a pie cutter or your fingers incorporate the butter into the flour, sugar, salt mix until you get a crumble consistency
  • Top the French Toast with the Crumble and put in the oven. 375 for 35 mins
  • Pull out let cool and Enjoy! You can add Maple Syrup if you need it!
Keyword blueberry, easterbrunch, frenchtoastbake
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