Please consult the OU's guidelines for checking fruits and vegetables.

Baked Blueberry and Pecan French Toast
Baked Blueberry and Pecan French Toast Eileen Goltz | Dairy
9 hours, 5 minutes 30 minutes
8 hours
35 minutes
6 servings

Blueberry season runs from the end of May to early October. For information with regard to fresh blueberries and insect inspection, please see “Kashrut Instructions” listed below.

  • 1 large baguette
  • 6 large eggs
  • 3 cups milk
  • ½ teaspoon freshly-grated nutmeg
  • 1 teaspoon vanilla extract
  • 1 cup packed brown sugar
  • 1 cup pecans
  • ½ stick (¼ cup) unsalted butter
  • 1 teaspoon unsalted butter
  • ¼ teaspoon salt
  • 2 cups blueberries
  • 1 cup blueberries
  • ½ cup pure maple syrup
  • 1 Tablespoon fresh lemon juice

  1. Butter a 9x13-inch baking dish.
  2. Cut 24 (1-inch) slices from baguette and arrange in one layer in baking dish.
  3. In a large bowl whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour evenly over bread.
  4. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
  5. Preheat to 350°F.
  6. 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 teaspoon butter and salt.
  7. Increase oven temperature to 400°F.
  8. Sprinkle the pecans and 2 cups blueberries evenly over bread mixture.
  9. Cut 1/2 stick butter into pieces and in a small sauce pan heat with remaining 1/4 cup brown sugar, stirring until butter is melted.
  10. Drizzle butter mixture over bread and bake mixture 20 minutes, or until liquid from blueberries is bubbling. Let set for 5 minutes before serving.

  11. In a small saucepan cook 1 cup blueberries and maple syrup over moderate heat until berries burst, about 3 minutes.
  12. Pour syrup through a sieve into a heatproof pitcher, pressing on solids; stir in lemon juice.*
  • * Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.

Kashrut Instructions


INFESTATION: Cultivated blueberries, the type most commonly found in the supermarket, are generally insect-free. Still they should be placed in a strainer or colander and washed thoroughly under running water. Wild uncultivated blueberries, typically found in mountainous areas, require special inspection due to the prevalence of the ‘blueberry maggot’ (worm). Each berry should be individually inspected for holes or other indications of worms.


  • Cultivated blueberries should be placed in a strainer or colander and washed thoroughly under running water.
  • Wild blueberries must be carefully examined after washing. Spread them on a white cloth or a sheet of freezer paper and look for holes or other indications of worms.
  • Frozen Blueberries: Frozen Blueberries and other frozen fruits may be eaten with any washing or inspection, with the exception of frozen raspberries, blackberries, and strawberries which tend to be heavily infested.