Blueberry Pecan Breakfast Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 498.8
  • Total Fat: 15.9 g
  • Cholesterol: 83.1 mg
  • Sodium: 502.4 mg
  • Total Carbs: 82.0 g
  • Dietary Fiber: 3.9 g
  • Protein: 12.5 g

View full nutritional breakdown of Blueberry Pecan Breakfast Casserole calories by ingredient
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This makes a special treat for a crowd! This makes a special treat for a crowd!
Number of Servings: 12


    8 cups cubed Ecci Panis French, Country White, or Multigrain Boule bread OR any other high quality bread, approx. 2 round loaves cut into 1" cubes
    5 large eggs, beaten
    1 cup sugar
    1 tsp. cinnamon
    1 tsp. nutmeg
    3 cups fat free half and half
    1 tsp. vanilla extract
    3 cups blueberries
    1.5 cups chopped pecans
    4 Tbsp. butter
    .5 cup brown sugar


Slice and cube bread and place in a large bowl; set aside. In a second bowl, whip eggs, sugar, cinnamon, and nutmeg until frothy. Add half and half and vanilla. Mix well. Pour over the bread and mix. Cover and refrigerate overnight.

In the morning, preheat the oven to 325. Lightly grease a 9x13x3" baking dish. A deep dish lasagne pan works well! Mix 1 cup of the blueberries and .5 cup of the pecans into the bread cubes. Pour mix into the baking dish, and top with remaining blueberries and pecans.

In a microwave safe dish melt the butter and brown sugar for about 15 seconds. Stir. Microwave again for 15 seconds, and stir. Mixture should be completely melted and bubbly. If needed, micro one more time. Drizzle over the top of the casserole.

Bake in center of oven for 65-75 minutes until puffed and golden brown. Let rest 15 minutes.

Serving Size: Makes about 12, 2 cup servings

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