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
- 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