'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.'

Allrecipes Member

Recipe Summary test

10 mins
35 mins
45 mins
6 servings


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

Reviews (241)

Rating: 5 stars
This was excellent. To make sure the bottom wasn't soggy, in the morning before putting it in the oven, I flipped the bread. Used fresh blueberries. Wonderful! Read More
Rating: 5 stars
I got this recipe from a friend in MOPS. Can't go wrong with this one. Fast and easy and always a crowd pleaser. NOTE: The pan MUST BE GREASED. You can use mixed berries or blueberries; I always prefer blueberries - less seeds. The tartness of the blueberries balances the sweetness of the bread and we add a touch of syrup. I also add some cinnamon to the egg/milk mixture. I never have had it with the pecans... even though I'm sure it's delicious... just more pricey and never seem to have them on hand. I've never had to flip the bread, however I do have to bake it longer than the recipe calls for. Maybe as much as 45 minutes BEFORE you add the blueberries. But all the milk/egg mixture should be cooked through. Be patient! :-) I did take it out too early this xmas brunch (we were hungry and my father LOVED it still) but I put it back in for 10 more minutes and it was perfect. It will turn out delicious if baked enough. I think the time varies because the various bread thickness that people cut. I like thick bread and cut it thicker, then add more eggs and milk (used eggnog for my milk for xmas breakfast), thus making it take much longer to bake. Just give it time. But 25 mintues is certainly not enough if you cut it thick like I do. Might have to put a piece of tin foil lightly over the top towards the end if additional baking is necessary to keep the top from browning too much. This recipe is hard to ruin so don't depair. Read More
Rating: 4 stars
Yummy!!! This is very good. Easy to prepare and is now planning on taking center place on Christmas morning. Very sweet but in a nice way...Only four stars because of the recipe...it took me awhile to figure out that 12 day old bread...is actually supposed to read 12 PIECES of day old bread. Big difference...I kept wondering how you could possibly use 12 day old bread. Read More
Rating: 5 stars
I used french toast bread that you can buy in the supermarket. Tore it up into pieces and added cubes of cream cheese. Candied walnuts instead of pecans Read More
Rating: 4 stars
Good recipe! I made this to go along with out Christmas Morning bruch. It was perfect seeing as that's such a busy morning, and who want's to be stuck in the kitchen. I used homo milk because I wanted it nice and rich. My only problem is that I should have let it cook much longer! The center was quite soggy. The flavour was great though, so no one really seemed to mind all that much. I would suggest adding another 15-25 mins to the cooking time. Other then that though, great recipe. Thanx! :) Read More
Rating: 3 stars
The taste was terrific; I had trouble with the consistency. It was somewhat soggy. I think I needed more bread to soak up the egg/milk mixture. I wound up baking it for 40 minutes. All in all, this was yummy, I just need to figure out how to fix the consistency! Read More
Rating: 2 stars
I made this dish this morning, following the recipe exactly. The flavor was ok, and the texture was barely palatable. I baked it for 20 minutes longer than the recipe suggested, used less of the egg mixture with the same amount of bread, and it was very, very soggy. On the plus side, it did look beautiful when I pulled it out of the oven. I love pecans and blueberries, but this recipe just didn't turn out for me. Read More
Rating: 5 stars
I made this for Easter Brunch. I made it with egg beaters cuz someone has high cholesterol. Cooked it an extra 10 minutes like another review said and added cinnamon to the egg/milk mixture along with the other stuff. It was very delicious. Everyone loved it. Would definitely make again. Read More
Rating: 4 stars
I made this with cinnamon rasin bread, very good. we just had this on sunday with some champagne, and eggs over easy on top......... what a brunch! Read More