RECIPE: Blueberry & Pecan Breakfast Bread Pudding

I commented recently on Facebook how a recipe I’d been working on had been a big hit for breakfast, and since have been asked to share the recipe.  When next I make it, I’ll take a photo and add it to this blog post. (Although I’m thinking about trying my next batch of it with the apples, as they’re in season!)


Spray a 16″ x 10-1/2″ (4.5 liter) baking dish with non-stick spray. Add:
1 loaf (approx. 24″ long) French baguette, cut into 3/4″ slices, then into roughly 3/4″ cubes

Whisk together:
8 eggs
2 cups heavy cream
2 cups whole milk
1 Tbsp. granulated sugar
1 Tbsp. vanilla extract
1/2 tsp. each ground cinnamon and nutmeg

Pour over the bread and press the bread into the egg mixture.

Stir together the topping:
1/2 stick unsalted butter, softened
3/4 cup packed light brown sugar
1-1/2 Tbsp. light corn syrup (I used instead a blueberry maple syrup)
1 cup coarsely-chopped pecans

Cover both with plastic wrap and refrigerate overnight.

In the morning: Preheat oven to 350 degrees. Remove both casserole and topping from refrigerator and uncover. Bake the bread casserole 35-45 minutes, or until set, but not brown.  Remove from oven and sprinkle over the top:
1 cup fresh or frozen (no need to defrost) blueberries

Drop rounded spoonfuls of the topping roughly 1-1/2″ apart evenly over the casserole. Return to oven and bake an additional 15 minutes, until golden brown and bubbly. Cut and serve. Pass with (optional!) maple or blueberry-maple syrup.