Recipes and Cooking Baked Blueberry-Pecan French Toast 3.7 (41) 4 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 11, 2013 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Chill Time: 8 hrs Bake Time: 35 mins Stand Time: 10 mins Total Time: 9 hrs 15 mins Servings: 6 Jump to Nutrition Facts Ingredients Butter 12 ounce Italian bread, cut into 6 to 8 slices (each about 1 inch thick) 5 eggs, beaten 2 ½ cup milk, half-and-half, or light cream ⅔ cup packed brown sugar 1 teaspoon vanilla ½ teaspoon ground nutmeg 2 cup fresh blueberries 1 cup coarsely chopped pecans ¼ cup packed brown sugar ¼ cup butter, melted Powdered sugar 1 cup fresh blueberries ½ cup pure maple syrup 1 tablespoon lemon juice Directions Butter a 3-quart rectangular baking dish. Arrange bread slices in dish, overlapping if necessary. In a large bowl combine eggs, milk, the 2/3 cup brown sugar, the vanilla, and nutmeg. Slowly pour egg mixture evenly over bread. Press lightly with a rubber spatula or the back of a large spoon to moisten bread. Cover; chill for 8 to 24 hours. Preheat oven to 350°F. Evenly sprinkle the 2 cups blueberries and the pecans over bread mixture. In a small bowl stir together the 1/4 cup brown sugar and the 1/4 cup melted butter. Drizzle butter mixture over pecans. Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Sprinkle with powdered sugar. Meanwhile, for blueberry syrup, in a small saucepan combine the 1 cup blueberries and the maple syrup; cook and stir over medium heat about 3 minutes or until blueberries have burst. Pour syrup through a sieve into a heatproof pitcher, pressing juice out of blueberries. Stir in lemon juice. Make-Ahead Tip The blueberry syrup may be made up to 1 day ahead. Cover and refrigerate; reheat before serving. Rate it Print Nutrition Facts (per serving) 716 Calories 31g Fat 97g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 716 % Daily Value * Total Fat 31g 40% Saturated Fat 10g 50% Cholesterol 210mg 70% Sodium 516mg 22% Total Carbohydrate 97g 35% Protein 15g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.