BAKED BLUEBERRY PECAN FRENCH TOAST WITH BLUEBERRY SYRUP

By jarren

Ingredients

• 1/2 of 24 “ baguette
• 3 Large eggs
• 1 C Whole milk or 1/2 light cream & 1/2 partially skim milk
• 1/4 tsp Nutmeg
• 1/2 tsp Vanilla
• 1/4 C Packed brown sugar
• 1 C Blueberries
• 1/2 C Pecans chopped
• 1 tsp Unsalted butter
• Pinch Salt
• 1/4 C Unpacked brown sugar
• 3 T Unsalted butter
• FOR SYRUP
• 1/2 C Blueberries
• 1/4 c Pure maple syrup
• 1/2 T Fresh lemon juice

Details

Servings 4

Preparation

Step 1

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

In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1/2-teaspoon butter and salt. Increase temperature to 400°F. Sprinkle pecans evenly over bread mixture.

In a small saucepan heat 3 tablespoons butter with remaining scant 1/4-cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 45 minutes, or until any liquid from blueberries is bubbling.


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 solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving. Serve French toast with syrup.