Baked Blueberry-Pecan French Toast
Ingredients
- Butter
- 12 ounces Italian bread, cut into 6 to 8 slices (each about 1 inch thick)
- 5 eggs, beaten
- 2 1/2 cups milk, half-and-half, or light cream
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon ground nutmeg
- 2 cups fresh blueberries
- 1 cup coarsely chopped pecans
- 1/4 cup packed brown sugar
- 1/4 cup butter, melted
- Powdered sugar
- 1 cup fresh blueberries
- 1/2 cup pure maple syrup
- 1 tablespoon lemon juice
Details
Adapted from bhg.com
Preparation
Step 1
Butter a 3-quart rectangular baking dish. Arrange bread slices in dish, overlapping if necessary.
In a large bowl combine eggs, milk, the 2/3 cup brown sugar, the vanilla, and nutmeg. Slowly pour egg mixture evenly over bread. Press lightly with a rubber spatula or the back of a large spoon to moisten bread. Cover; chill for 8 to 24 hours.
Preheat oven to 350 degrees F. Evenly sprinkle the 2 cups blueberries and the pecans over bread mixture. In a small bowl stir together the 1/4 cup brown sugar and the 1/4 cup melted butter. Drizzle butter mixture over pecans.
Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Sprinkle with powdered sugar.
Meanwhile, for blueberry syrup, in a small saucepan combine the 1 cup blueberries and the maple syrup; cook and stir over medium heat about 3 minutes or until blueberries have burst. Pour syrup through a sieve into a heatproof pitcher, pressing juice out of blueberries. Stir in lemon juice.
You'll also love
- Baked Ziti in Mornay Sauce with... 4.1/5 (13 Votes)
- Cauliflower and Broccoli Flan with... 4.3/5 (11 Votes)
- Autumn Roasted Veggie Salad 4.2/5 (14 Votes)
- Seared Scallops with Tomato Water,... 4.3/5 (12 Votes)
- Strawberry Vanilla Jam - Reduced... 4.4/5 (9 Votes)
- Blueberry Banana Nut Bread 4.3/5 (19 Votes)
Review this recipe