Home » Food » Baked Nutty Berry French Toast. Need I Say More?

I always look forward to receiving the  Milk calendar. As much as I love my iphone calendar, I still keep a calendar in my kitchen. I was delighted to received the Milk Calendar in my Toronto Star last week and while flipping thru it, this recipe caught my attention. I always make the same french toast recipe so it was nice to kick things up a notch.

french - calendar

NOTE: you need to prepare this dish 6 hours before you want to serve it. I learned the hard way. I went to make it on Sunday morning only to read the instructions: “cover and refrigerate for 6 hours”. I still made it – but we enjoyed it on Monday morning.!! (which was a pleasant way to start the week off).

Here’s what you need. (ps I cut the recipe is half as I was only making it for two people)

french toast - ingredients


6 thick slices (preferably whole wheat). *I was lucky and received a delicious loaf from LaBamboche  (1712 Avenue Road)

4 eggs

3/4 cups packed brown sugar

1/4 tsp ground nutmeg AND cinnamon

2 cups of milk

1 tsp vanilla extract

1 cup chopped pacans

1/4 cup melted butter

4 cups mixed berries


1. Butter a 13 x9 glass baking dish. Arrange bread in a single layer

2. In a large bowl, whisk together eggs, 1/2 cup of the sugar, nutmeg and cinnamon until blended. Whisk in milk and vanilla

3. Pour evenly over the bread.

4. Cover and refrigerate for at least 6 hours or overnight.

5. Preheat oven to 400 degrees

6. In a small bowl, mix remaining 1/4 brown sugar, pecans and melted butter.

7. Spread  berries over the bread mixture. Followed by the pecan mixture (I only sprinkled the pecan mixture as I wanted the berries to be fresh and not cooked)

7. Bake for 35-40 minutes or until bread is puffed in the centre and fruit is bubbling.


french toast - final

Can’t wait to try more recipes that are in the Milk Calendar. 

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