Baked French Toast Casserole with Pecan and Wild Blueberry Topping
From peetabear 15 years ago
- 60 minutes to make
- Serves 10
this is another recipe that sounded so good... love the pecans and the blueberries and that it is baked.... the recipe is from: The Buttonwood Inn PO Box 1817 Mt Surprise Road North Conway, NH 03860-1817
Ingredients
- 1 (16 oz) loaf supermarket French or Italian bread, sliced into 1-inch pieces shopping list
- 1 tablespoon unsalted butter, softened (to coat baking dish) shopping list
- 8 large eggs shopping list
- 2-1/2 cups whole milk shopping list
- 1-1/2 cups heavy cream shopping list
- 1 tablespoon granulated sugar shopping list
- 2 teaspoons vanilla extract shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/2 teaspoon ground nutmeg shopping list
- ......................................................................................................................... shopping list
- Topping shopping list
- 4 tablespoons (1/2 stick) unsalted butter, softened shopping list
- 3/4 cup packed light brown sugar shopping list
- 1-1/2 tablespoons light corn syrup shopping list
- 1 cup pecans, chopped coarse shopping list
- 1 cup wild Main blueberries (can substitute regular blueberries) shopping list
How to make it
- 1. Casserole: Spread the bread cubes in a baking pan and bake for 15 minutes or until dry and hard at 325 degrees. Pull out of oven to cool.
- 2. Butter a 13 x 9 inch baking dish and pack the dried bread cubes into it. Whisk the eggs in a large bowl until combined. Then whisk in the milk, cream, granulated sugar, vanilla, cinnamon, and nutmeg. Pour the egg mixture over the bread cubes. Cover the entire mixture with plastic wrap and push the bread down into the egg mixture until soft and well coated. Refrigerate overnight.
- 3. Topping: Stir the butter, brown sugar, and corn syrup together until smooth and then stir in the pecans. Wrap in plastic wrap and also refrigerate overnight. 4. Bake and serve: Unwrap the casserole and bake in a preheated 350 degree oven for 45 minutes. Pull out and sprinkle the blueberries on top, then the pecan topping mixture and bake for another 15 minutes until golden brown and bubbling. Serve immediately with warmed maple syrup.
The Rating
Reviewed by 5 people-
Oh Peeta this sounds wonderful, I too love pecans and blue berries, yummy, I can't wait to try this.....:)
gagagrits
in Irmo loved it
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Keep 'em coming, Peeta!
I wonder if this Inn is still open.....haven't been to N Conway in awhile.
Awesome, thanks for posting.
pat2me
in Nashua loved it
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Love the topping here, sounds like a comfort breakfast to me!
juels
in Clayton loved it
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