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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 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 9x13-inch baking dish with nonstick spray and arrange the baguette slices in a single layer in the dish.


In a large bowl, whisk together the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg. Pour the mixture evenly over the bread. Cover and chill for at least 8 hours or overnight.


Just before baking, sprinkle the pecans and 2 cups blueberries over the bread. Melt the butter in a small saucepan and add the remaining 1/4 cup sugar. 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.


Meanwhile, to make the blueberry syrup, heat 1 cup blueberries and the maple syrup in a small saucepan for about 3 minutes. Pour the syrup through a sieve; press the blueberries to extract the juice.

Serve the French toast immediately with warm blueberry syrup