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French Toast: Baked Blueberry-Pecan French Toast with Blueberry Syrup

Source of Recipe

sarah molton


List of Ingredients

1 (24-inch) baguette
6 large eggs
3 cups whole milk
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans (about 3 ounces)
1/2 stick (1/4 cup) plus 1 teaspoon unsalted butter
1/4 teaspoon salt
3 cups blueberries (1 cup of which will make the syrup)
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice


Recipe

Butter a 13 by 9-inch baking dish. Cut 20 (1-inch) slices from baguette and arrange in 1 layer in the baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day. Preheat oven to 350 degrees. In a shallow baking pan, spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt. Increase temperature to 400 degrees. Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring until butter is melted. Drizzle butter mixture over bread and bake for 20 minutes, or until any liquid from the blueberries is bubbling. Meanwhile, in a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving. Serve French toast with syrup.Yield: 6 generous servings
Prep Time: 8 hours 15 minutes
Cook Time: 30 minutes