Baked Blueberry Pecan French Toast with Blueberry Syrup

By á-830

Ingredients

• 1 baguette
• 6 large eggs
• 3 cups milk
• 1/2 tsp freshly grated nutmeg
• 1 tsp vanilla
• 1 up brown sugar
• 1 cup pecans
• 1/2 stick unsalted butter
• 1 tsp unsalted butter
• 1/4 tsp salt
• 2 cups blueberries
• 1/2 cup pure maple syrup
• 1 tbsp lemon juice

Details

Servings 8

Preparation

Step 1

Butter a 13 x 9 inch baking dish. Cut 24 1 inch sliced from the baguette and arrange in one layer in baking dish. In a large bowl, whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until liquid is absorbed by bread, at least 8 hours and up to 1 day. Preheat oven to 350 degrees.

In a shallow baking pan, spread pecans evenly and toast in middle of the oven until fragrant, about 8 minutes. Toss pecans in pan with 1 tbsp butter and salt.

Increase oven temperature to 400 degrees.

Sprinkle pecans and 2 cups blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan, heat with remaining 1/4 cup brown sugar, stirring until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until liquid from blueberries is bubbling.

Syrup: In a small saucepan, cook 1 cup blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered.