Baked Blueberry Pecan French Toast with Blueberry Syrup

By Tom421

Ingredients

• Syrup:
• 1 (24-inch) baguette
• 6 large eggs
• 3 cups whole milk
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon vanilla extract
• 1 cup packed brown sugar (divided)
• 1 cup pecans (about 3 ounces)
• 1/4 cup (1/2 stick) plus 1 teaspoon unsalted butter
• 1/4 teaspoon salt
• 2 cups blueberries (about 12 ounces)
• 1 cup blueberries (about 6 ounces)
• 1/2 cup pure maple syrup
• 1 tablespoon fresh lemon juice

Details

Servings 6
Adapted from jsonline.com

Preparation

Step 1

Butter a 13-by-9-inch baking dish.

Cut about 20 (1-inch) slices from baguette and arrange in one layer in baking dish. In a large bowl, whisk together eggs, milk, nutmeg, vanilla, and ¾ cup brown sugar and pour evenly over bread. Chill mixture, covered, until all 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 oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.

Increase temperature to 400 degrees.

Sprinkle pecans and blueberries evenly over bread mixture. Cut ½ stick butter into pieces and place in a small saucepan with remaining ¼ cup brown sugar; heat, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.

While French toast bakes, make syrup:

In a small saucepan, cook 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 the solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving with French toast.

Tags:
breakfast
| brunch
| bread
| fruit

Preparation:

Butter a 13-by-9-inch baking dish.

Cut about 20 (1-inch) slices from baguette and arrange in one layer in baking dish. In a large bowl, whisk together eggs, milk, nutmeg, vanilla, and ¾ cup brown sugar and pour evenly over bread. Chill mixture, covered, until all 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 oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.

Increase temperature to 400 degrees.

Sprinkle pecans and blueberries evenly over bread mixture. Cut ½ stick butter into pieces and place in a small saucepan with remaining ¼ cup brown sugar; heat, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.

While French toast bakes, make syrup:

In a small saucepan, cook 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 the solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving with French toast.