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    Overnight Blueberry-Pecan French Toast


    Source of Recipe


    Internet

    List of Ingredients




    1 baguette cut into 20 1 inch-slices

    6 eggs

    3 cups of milk

    1 cup brown sugar, divided

    1 tsp vanilla

    1/2 tsp nutmeg

    1/4 cup butter

    1 cup pecans, toasted

    2 cups blueberries, fresh or individually frozen

    Blueberry Syrup

    1 cup blueberries

    1/2 cup maple syrup

    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 the mixture for a 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

    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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