Dairy Farmers of Canada

Baked Nutty Berry French Toast

This recipe is taken from the 2014 Milk Calendar. "This recipe is special because my mother made it as an Easter treat the year she passed away. I treasure all her recipes — they bring back great memories of my family in the kitchen and of sharing meals around the table."
- Catherine Agar, dairy farmers from Salford, Ontario.

  • Prep: 10 min
  • Cooking: 35 min - 40 min
  • Refrigeration: 6 h - 12 h
Yields 8 servings
baked nutty berry french toast
Tasty French toast overflowing with fruit and covered in a crunchy nut garnish is what this video has to offer. Easy to make, it is THE dish to serve your friends for Sunday brunch.


  • 6 thick slices (about 3/4-inch/2 cm) whole wheat bread
  • 4 eggs
  • 3/4 cup (180 mL) packed brown sugar
  • 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
  • 4 cups (1 L) fresh or frozen mixed berries (thawed and drained if frozen)
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Butter a 13 x 9-inch (33 x 23 cm) glass baking dish. Arrange bread in single layer in dish

In large bowl, whisk together eggs, 1/2 cup (125 mL) of the brown sugar, nutmeg and cinnamon until blended; whisk in milk and vanilla extract. Pour evenly over bread. Cover and refrigerate for at least 6 hours or overnight.

Preheat oven to 400 °F (200 °C).

In a small bowl, combine remaining 1/4 cup (60 mL) brown sugar, pecans and melted butter. Spread berries evenly over bread mixture; sprinkle with pecan mixture.

Bake for 35 to 40 min or until bread is puffed in the centre and fruit is bubbling.


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

In the topping, replace the brown sugar with 1/4 cup (60 mL) granulated maple sugar. Use different soft fruit as it comes into season; try cherries, peaches, apricots and nectarines along with berries or instead of them.

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Nutritional information

Per serving
Energy: 405 Calories
Protein: 11 g
Carbohydrate: 46 g
Fat: 21 g
Fibre: 6.2 g

Top 5 Nutrients

(% DV*)
Calcium: 15 % / 160 mg
Magnesium: 25 %
Selenium: 41 %
Vitamin B12: 33 %
Vitamin C: 42 %