Rating: 4.5 stars
241 Ratings
  • 5 star values: 164
  • 4 star values: 43
  • 3 star values: 20
  • 2 star values: 9
  • 1 star values: 5

'If you like blueberries and pecans, you'll love this take on a breakfast favorite,' writes Melissa Winona of Salt Lake City, Utah. 'I assemble it the night before. Then I bake it in the morning to surprise my roommates, who finish it in one sitting.'



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Arrange bread in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.

  • Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. Bake, uncovered, at 400 degrees F for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.

Nutrition Facts

762 calories; protein 22.5g; carbohydrates 107.1g; fat 28.9g; cholesterol 183.5mg; sodium 815.3mg. Full Nutrition