Blueberry Brown Sugar Baked French Toast Topped with Toasted Pecans, Buttermilk Maple Syrup and Whipped Cream

by Danielle Kartes 2:09 PM, December 15, 2016

Aired December 21, 2016

Serves 6

Recipe adapted from Rustic Joyful Food: My Heart’s Table


5 eggs
3 cups heavy cream
1 cup milk
1 cup dark brown sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1 teaspoon kosher salt
4 to 5 cups chewy artisan bread, cubed
1 cup frozen blueberries
3 to 4 tablespoons butter, cubed
For the Fresh Whipped Cream:
1 1/2 cups heavy whipping cream
1/4 cup granulated sugar
Pinch of salt
For the Buttermilk Syrup:
1 cup good maple syrup
1/4 cup full fat buttermilk
1/2 cup butter
2 cups fresh whipped cream
1 cup toasted pecans
1 1/4 cups buttermilk syrup


Butter a 9x13-inch baking dish and set aside. Up to 2 days before serving, mix the eggs, cream, milk, sugar, vanilla, cinnamon and salt with a whisk to form the custard base. Fold in the chewy bread. Pour the contents into a buttered casserole dish, cover with plastic wrap and refrigerate for at least 2-3 hours, overnight is best.

To bake, preheat oven to 350°F.  Pull casserole from the fridge, remove the plastic wrap and sprinkle blueberries on top.  Tuck and fold them into the bread gently, so they don't get crushed. Dot the top with butter then let sit on the counter for 10 minutes to take the chill off. Bake for 35-45 minutes until the casserole is puffed and golden. Top with syrup, toasted pecans and whipped cream.


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