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A special occasion version of French toast, loaded with berries and a pecan streusel topping.

Yield:
8
Prep time:
10 minutes plus 6–12 hours refrigeration
Cook time:
35–40

Recipe by Catherine Agar via the 2014 MIlk Calendar

Photo from the 2014 Milk Calendar-May, Dairy Farmers of Canada

Equipment

  • Measuring cups and spoons
  • 13 x 9-inch (3 L) Glass baking dish
  • Large bowl
  • Whisk
  • Plastic wrap or cover for baking dish
  • Small bowl

Ingredients

  • 6 thick slices bread (about 3/4" or 2 cm), preferably whole wheat
  • 4 eggs
  • 3/4 cup (175 mL) packed brown sugar, divided
  • 1/4 tsp (1 mL) ground nutmeg
  • 1/4 tsp (1 mL) ground cinnamon
  • 2 cups (500 mL) milk
  • 1 tsp (5 mL) vanilla extract
  • 1 cup (250 mL) chopped pecans
  • 1/4 cup (60 mL) butter, melted
  • 4 cups (1 L) mixed berries (thawed and drained, if frozen)

Buy a loaf of dense, bakery-style bread and cut thick slices. If the loaf is fresh-baked, let them dry at room temperature for a couple of hours before assembling the dish. Better yet, use bread that is a day or two old (but not stale or spoiled).

Tip for Kids: This is a recepe that even kids can prepare (with supervision for younger ones) to make a special treat for the family. Cracking eggs, measuring, whisking, pouring and sprinkling are easy techniques for even the youngest budding chefs.

Instructions

  1. Butter a 13 x 9-inch (3 L) glass baking dish. Arrange bread in a single layer in dish.
  2. In a large bowl, whisk together eggs, 1/2 cup (125 mL) of the sugar, nutmeg and cinnamon until blended; whisk in milk and vanilla. Pour evenly over bread.
  3. Cover and refrigerate for at least 6 hours or overnight.
  4. Preheat oven to 400° F (200° C).
  5. In a small bowl, combine remaining 1/4 cup (60 mL) sugar, pecans and melted butter. Spread berries evenly over bread mixture; sprinkle with pecan mixture.
  6. Bake for 35 to 40 minutes or until bread is puffed in the centre and fruit is bubbling.

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