French Toast: Blueberry-Pecan French Toast
Source of Recipe
Colleen Miner
List of Ingredients
1 baguette cut into 20 1-inch slices
6 eggs
3 cups milk
1 cup brown sugar, divided
1 teaspoon vanilla
1/2 teaspoon nutmeg
1/4 cup butter
1 cup pecans, toasted
2 cups blueberries, fresh or individually frozen
Recipe
Coat a 9 by 13 inch baking dish with nonstick spray and arrange the baguette slices in a single layer in the dish. In a large bowl whisk together eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg. Pour the mixture evenly over the bread. Cover and chill mixture for at least 8 hours or overnight. Just before baking, sprinkle the pecans and blueberries over the bread. Melt the butter in a small saucepan and add the remaining 1/4 cup of sugar and stir until dissolved, then pour the mixture over the bread. Bake the dish in a 400 degree oven for about 20 minutes or until golden and bubbling. Serve with blueberry syrup.*
* Blueberry Syrup:
Ingredients:
1 cup blueberries
1/2 cup maple syrup
Preparation:
Heat the blueberries and syrup in a small saucepan for about 3 minutes. Pour the syrup through a sieve; press the blueberries to extract the juice. Serve warm over French toast.
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