- 8
- 60 mins
- 100 mins
Ingredients
- 1 cup chopped pecans
- 1 12 slice thick-cut bread
- 2 cup blueberry
- 8 large eggs
- 3 cup half & half
- 1/4 cup light brown sugar
- 1 Tbsp vanilla extract
- 1 Tbsp ground cinnamon
- 8 Tbsp unsalted butter, softened
- 1 cup packed light brown sugar
- 2 Tbsp dark corn syrup
- 1 cup thick rolled oats (not instant or quick cooking)
- 1/4 tsp ground nutmeg (less if fresh grated)
- fresh peach, sliced, for garnish
- Maple Rum Sauce
- fresh blueberry, for garnish
- 1 1/2 cup heavy cream
- 1/3 cup packed dark brown sugar
- 1/4 cup maple syrup
- 1/3 cup spiced rum
- 3 tsp cornstarch
Preparation
Step 1
Directions
Preheat the oven to 350 degrees. Coat a 9x12 glass baking dish with butter or vegetable oil.
Combine the eggs, half & half, sugar, vanilla, and cinnamon in a blender for about 5 seconds. (If mixing in a stand mixer, beat for 2 minutes on medium-high.) Pour the mixture over bread.
For the topping, combine the butter, sugar, and corn syrup in a mixing bowl outfitted with a paddle and mix on medium-high until creamy, about 2 minutes. Fold in the toasted pecans, oats, and nutmeg and mix just to combine.
Bring the dish to room temperature before baking. When ready to bake, preheat the oven to 375 degrees.
Place the dish over a rimmed baking sheet as this will drip when baking (oven fires are not a good thing, learn from my mishaps!).
Directions
For the Maple-Rum Sauce: Combine the cream, sugar, maple syrup, and ⅓ cup rum in a medium saucepan and bring to a slow boil over low heat. Dissolve the corn starch in the remaining 3 tablespoons of rum. Whisk in the cornstarch mixture, lower the heat, and cook for another 2 minutes, until thickened. Remove from the heat and serve warm. When cool, store in the refrigerator for a few days or freeze for up to 3 weeks. Simply reheat in the microwave on low to warm.