Recipe

Baked Blueberry-pecan French Toast With Blueberry Syrup Recipe

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Ingredients

Directions

Step #1 Butter a 13 x 9-inch baking dish.
Step #2 Cut twenty 1-inch slices from baguette & arrange in one layer in baking dish.
Step #3 In a large bowl whisk together eggs, vanilla, nutmeg, milk, & 3/4 c brown sugar & pour evenly over bread.
Step #4 Chill mixture, covered, at least 8 hrs, until all liquid is absorbed by bread, & up to 1 day.
Step #5 Preheat oven to 375°F.
Step #6 In a shallow baking pan spread pecans evenly & toast in middle of oven until fragrant, about 8 mins.
Step #7 Toss pecans in pan with 1 tsp butter & salt.
Step #8 Increase temperature to 400°F.
Step #9 Sprinkle top pecans & blueberries evenly over bread mixture.
Step #10 Cut 1/2 stick butter into pieces & in a small saucepan heat with remaining 1/4 c brown sugar, stirring, until butter is melted.
Step #11 Drizzle butter mixture over bread & bake mixture 35 mins, or until any liquid from blueberries is bubbling.
Step #12 Blueberry Syrup:.
Step #13 In a small saucepan cook blueberries & maple syrup over moderate heat until berries have burst, about 3 mins.
Step #14 Pour syrup through a sieve into a heatproof pitcher, pressing on solids, & stir in the lemon juice.
Step #15 Syrup may be made 1 day ahead & chilled, covered.
Step #16 Reheat syrup before serving.
Step #17 Serve French toast with syrup.
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