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    Blueberry Pecan French Toast

    Source of Recipe

    Colleen Miner, posted to recipecircus by Stella

    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:
    1 cup blueberries
    1/2 cup maple 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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