Baked Blueberry Pecan French Toast- the Healthier way!

My friend Terri shared this recipe with me about 10 years ago, and once I made it, it’s become our staple for Holiday breakfasts.  The original recipe  wasn’t exactly the healthiest  breakfast around- even giving for holiday splurging, so I’ve re-written it so I feel better about eating it.  I left the butter in, because  I like the richness, but you can substitute  a butter alternative if you like.   It’s yummy on it’s own, but with a little bit of the homemade blueberry syrup, AMAZING!  Make it night before, and then  just  pop it in the oven the next morning. It’s a Christmas morning MUST have!


photo by Gourmet's Studio

Baked Blueberry French Toast

Rating: 51

Yield: 10 servings

Serving Size: 2 slices

Calories per serving: 259


  • 24-inch baguette
  • 1 1/2 cup Better'N Eggs (or 6 large eggs)
  • 3 cups fat free milk
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup Splenda Brown Sugar Blend (or 1 C packed brown sugar)
  • 3/4 cup chopped pecans
  • 1/4 cup butter
  • 1/4 teaspoon salt
  • 2 cups blueberries
  • 1 cup blueberries
  • 1/2 cup pure maple syrup
  • 1 tablespoon fresh lemon juice


  1. Slice baguette into about 20 one inch slices and place in one layer in a greased 9 x 13 baking dish. (I sometimes have to squoosh them in) Whisk together eggs, milk, nutmeg,cinnamon, vanilla, and 1/2 cup brown sugar Splenda and pour evenly over bread. Cover and pop in the fridge for at least 8 hours- but up to 1 day and most of the liquid is absorbed by the bread. (I have been known to use a turkey baster to remove some of egg mixture if there is too much left on the bottom, but I like my french toast less custardy)
  2. Preheat oven to 350°F.
  3. In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1/2 teaspoon butter and salt.
  4. Increase temperature to 400°F.
  5. Sprinkle pecans and blueberries evenly over bread mixture. Cut remaining butter into pieces and in a small saucepan heat with remaining brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 30 minutes, or until any liquid from blueberries is bubbling.
  6. While French toast is baking make the syrup: In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve- and press on solids to get every last drop of goodness! Stir in lemon juice. Can make ahead and stored in fridge. Reheat before using!

We have this on  Thanksgiving morning as we watch the parade, and then again on Christmas morning!  It’s also shown up on Easter morning, as well!   Enjoy!

One Response

  1. Megan @mnmspecial December 25, 2011

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