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Challah Blueberry French Toast

Challah French Toast

Servings 6


  • 1 Challah
  • 6 Large eggs
  • 3 Cups whole milk
  • 1/2 tsp grated nutmeg
  • 1 tsp Vanilla
  • 1 Cup Packed brown sugar – separated into 3/4 cup and 1/4 cup
  • 1 Cup Pecans about 3 oz. roasted and salted – these are optional
  • 1/2 Stick of unsalted butter
  • 2 Cups blueberries about 12 oz., fresh or frozen works

Blueberry Syrup

  • 1 cup blueberries or 6 oz frozen
  • 1/2 cup maple syrup
  • 1 tbsp lemon juice


  • The night before, butter a 9×13″ baking dish
  • Cut challah into large cubes and arrange them in one layer in a baking dish
  • In a large bowl whisk together eggs, milk, nutmeg, vanilla, and the 3/4 cup of brown sugar. Pour evenly over bread.
  • 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.
  • The day of, preheat the oven to 400 degrees Fahrenheit.
  • Take half stick of butter and melt in a small saucepan with the remaining 1/4 cup of brown sugar until combined. PS when I’m being lazy, I have even done this in the microwave, and it turns out fine too.
  • Drizzle butter mixture over the bread and top with pecans and blueberries. Bake 30 minutes covered with foil, then remove the foil and bake another 10-15 minutes until golden brown.
  • While that bakes, make the blueberry syrup. In a small saucepan cook 1 cup blueberries and 1/2 cup maple syrup until the berries have burst (about 3 minutes)
  • Pour syrup through a sieve pressing on solids
  • Stir in 1 tbs fresh lemon juice