Maple Pecan Crunch Eggy Bread

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1 large bread loaf
8 egg
2 cup milk
1 cup 18% coffee cream
1/2 cup packed brown sugar
1/2 cup maple syrup, plus extra for garnish
1 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp vanilla extract
1/4 cup butter, melted
1 cup fresh blueberries
1/2 cup flour
1/2 cup packed brown sugar
1/2 cup rolled oats
1 cup pecans
1/2 cup butter, melted
1/2 tsp cinnamon
plain or vanilla greek yogurt
Fresh blueberries
Maple syrup
Nutritional Facts
Amount Per Serving
739 Calories
34 g
Saturated Fat
16 g
530 mg
55 g
17 g
4 g
94 g


  1. Either tear or roughly cube the bread and place in a large mixing bowl. Do not cut off the crust, as it adds a nice texture to the eggy bread.

  2. In a second bowl, place the eggs, milk, cream, brown sugar, ½ cup of maple syrup, spices, vanilla, melted butter, and clementine or orange zest. Whisk until a smooth custard forms.

  3. Pour the custard over the bread and add the fresh blueberries. Mix very well.

  4. Prepare a large casserole or lasagna pan by greasing it with a little butter, canola oil, or food release spray. Fill the dish with the egg soaked bread and wrap in plastic wrap. Refrigerate for several hours, preferably overnight.

  5. When ready to bake, preheat your oven to 350°F (180°C) with the rack in the center. Add the flour, brown sugar, oats, pecans, and cinnamon for the topping in a bowl. Pour over the melted butter and toss very well. Spread the topping over the eggy bread in the casserole dish.

  6. Bake for about 1 hour, checking the center of the dish for firmness after 45 minutes. It should feel firm in the center but not appear too dark on the edges.

    To serve, remove from the oven and allow to rest for 10 minutes. Add a generous dollop of Greek yogurt, a sprinkle of fresh blueberries, and good pour of real maple syrup before serving.