The Most Indulgent Challah Blueberry French Toast For Brunch

Blueberry Challah French Toast Recipe
 
 
I’ve said it several times before, my Grandmother is such a style icon in our family. She saves me Vogue every month and snail mails me Wall Street Journal fashion clippings to make sure I’m on trend. Thanks Grandma.  But when it comes to food and entertaining, my Mom is my idol. She could out do Martha Stewart easily in an entertaining showdown.  Her spreads each holiday are impressive and orchestrated perfectly for weeks prior to the big day. We always make fun of her for going above and beyond for the same fifteen people who show up on holidays, but it makes her happy and we always enjoy it.  This recipe is something she has served for the last several years at her brunches. It’s super easy and is always a big crowd pleaser.  I opt to keep the pecans out of this recipe, but that’s my preference.  Either way, delicious.

INGREDIENTS

  1. 1 Challah
  2. 6 Large eggs
  3. 3 Cups whole milk
  4. 1/2 tsp Freshly grated nutmeg
  5. 1 tsp Vanilla
  6. 1 Cup Packed brown sugar
  7. 1 Cup Pecans (about 3 oz.)
  8. 1/2 Stick plus 1 tsp unsalted butter
  9. 1/4 tsp Salt
  10. 2 Cups blueberries (about 12 oz.)

For The Syrup – optional but definitely an impressive addition

  1. 1 Cup Blueberries (about 6 oz.)
  2. 1/2 Cup Pure maple syrup
  3. 1 Tbsp Fresh lemon juice

 

METHOD

  1. The night before, butter a 13″ x 9″ baking dish
  2. Cut challah into large cubes and arrange in one layer in a baking dish
  3. In a large bowl whisk together eggs,  milk,  nutmeg,  vanilla and 3/4c brown sugar.  Pour evenly over bread.
  4. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day. If you have the time or remember, turning the chunks of bread over to get fully absorbed is helpful, but not 100% necessary.
  5. The day of, preheat oven to 350 degrees Fahrenheit.
  6. In a shallow baking pan spread 1 cup pecans evenly and toast in middle of oven until fragrant, about 8 minutes.
  7. Then toss pecans in sauce pan with 1 tsp butter and salt.
  8. Increase temperature to 400 F.
  9. Sprinkle pecans and two cups blueberries evenly over bread mixture.
  10. Take half stick of butter and melt in small sauce pan with remaining 1/4 cup brown sugar.
  11. Drizzle butter mixture over bread and bake 30-40 minutes or until golden brown.

For The Syrup

  1. In a small sauce pan cook 1 cup blueberries and 1/2 cup maple syrup until berries have burst (about 3 minutes).
  2. Pour syrup through a sieve pressing on solids.
  3. Stir in 1 tbs fresh lemon juice. …Syrup may be made a day ahead and chilled. Reheat syrup before serving.

Leave a Comment

5 Comments

  1. I saw that picture on instagram this morning and about died.. looks AHH-mazing!!

    Kayla
    http://www.lovelucygirl.com

    Posted 7.17.13 Reply
  2. Cathy, your Poor Little It Girl wrote:

    Umm…I need this in my belly ASAP this morning. That looks SOO good!

    xoxo
    Cathy, your Poor Little It Girl

    Posted 7.17.13 Reply
  3. 50Peach wrote:

    This looks fabulous! Holla at some Challah! 🙂

    Posted 7.17.13 Reply
  4. Jen wrote:

    This look so yummy!

    xo jen
    Pearls & Lace

    Posted 7.17.13 Reply
  5. Looks SO delish. Might even spur a breakfast-for-dinner night soon! xo Big Hugs

    Posted 7.17.13 Reply

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