Recipes

Maple Pecan Crunch Eggy Bread

This recipe is easy to make in advance, and has many of the familiar festive spices in the custard, making it perfect for Christmas morning. The tart blueberries and yogurt give a beautiful balance to the rich sweetness of the eggy bread (a.k.a. French toast).
Serves 10
Prep Time 30 min
Cook Time 60 min
Print Recipe

Ingredients

  • Ingredients

    • 1 large loaf “rustique” or French country bread (1 1/2 loaves if medium sized)
    • 8 eggs
    • 2 cups (500 mL) 2% or whole milk
    • 1 cup (250 mL) 18% coffee cream
    • ½ cup (125 mL) packed brown sugar
    • ½ cup (125 mL) maple syrup, plus extra for garnish
    • 1 tsp (5 mL) cinnamon
    • 1 tsp (5 mL) ginger
    • ¼ tsp (1.25 mL) nutmeg
    • ¼ tsp (1.25 mL) allspice
    • 1 tsp (5 mL) vanilla extract
    • Pinch of salt
    • ¼ cup (60 mL) melted butter
    • 1 cup (250 mL) fresh blueberries
    • Zest of a clementine or 1/2 an orange

  • Topping

    • ½ cup (125 mL) all-purpose flour
    • ½ cup (125 mL) packed brown sugar
    • ½ cup (125 mL) rolled oats
    • 1 cup (250 mL) whole pecans
    • ½ cup (125 mL) melted butter
    • ½ tsp (2.5 mL) cinnamon
    • Pinch of salt

  • Garnish

    • Plain or vanilla Greek yogurt
    • Fresh blueberries
    • Maple syrup

Instructions

  • Step 1

    Either tear or roughly cube the bread and place in a large mixing bowl. Do not cut off the crust, as it adds a nice texture to the eggy bread.

  • Step 2

    In a second bowl, place the eggs, milk, cream, brown sugar, 1/2 cup of maple syrup, spices, vanilla, melted butter, and clementine or orange zest. Whisk until a smooth custard forms.

  • Step 3

    Pour the custard over the bread and add the fresh blueberries. Mix very well.

  • Step 4

    Prepare a large casserole or lasagna pan by greasing it with a little butter, canola oil, or food release spray. Fill the dish with the egg soaked bread and wrap in plastic wrap. Refrigerate for several hours, preferably overnight.

  • Step 5

    When ready to bake, preheat your oven to 350°F (180°C) with the rack in the center. Add the flour, brown sugar, oats, pecans, and cinnamon for the topping in a bowl. Pour over the melted butter and toss very well. Spread the topping over the eggy bread in the casserole dish.

  • Step 6

    Bake for about 1 hour, checking the center of the dish for firmness after 45 minutes. It should feel firm in the center but not appear too dark on the edges. 

    To serve, remove from the oven and allow to rest for 10 minutes. Add a generous dollop of Greek yogurt, a sprinkle of fresh blueberries, and good pour of real maple syrup before serving.

Nutrition Facts

Per serving
Calories739
Fat34 g
Saturated Fat16 g
Trans Fat0 g
Carbohydrate94 g
Fibre4 g
Sugars55 g
Protein17 g
Sodium530 mg

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