Ingredients
-
1
-
6
-
3
-
1/2
-
1
-
1
-
1
-
1/4
-
1/4
-
2
-
-
1
-
1/2
-
1
-
Directions
Baked Blueberry-Pecan French Toast With Blueberry Syrup, You don’t have to be in the kitchen at the crack of dawn to prepare a terrific breakfast In this recipe the French toast is soaked overnight like bread pudding in the morning all you need to do is add the topping and pop it in the oven Serve it with coffee, juice, and fresh fruit and you’ve got a well-rounded way to start the day , This is an awesome recipe! Have made it several times for Company brunch and each time it has not failed to earn rave compliments! I have sometimes omitted the syrup step, using maple or store-bought blueberry syrup and it’s still great!, Delicious! Husband who does NOT like bread pudding even enjoyed it Definitely does NOT need the full cup of brown sugar (especially if using the syrup)! We cut it down considerably, replaced part it with splenda as well We did make the syrup Might not be necessary, but I LOVE maple and blueberries Planning to make more of the syrup for my next batch of blueberry pancakes as well! Used 1/2 of a large loaf of french bread, and filled the remainder of the pan with regular cinnamon raisin bread, double stacked to equal the height of the french bread pieces I baked this covered for the first 20 minutes to help keep it from drying out and to keep the pecans and blueberries from overbrowning Thank you! We will make again!
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Steps
|
1
Done
|
Butter a 13 X 9-Inch Baking Dish. Cut Twenty 1-Inch Slices from Baguette and Arrange in One Layer in Baking Dish. |
|
2
Done
|
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. |
|
3
Done
|
Preheat Oven to 375f. |
|
4
Done
|
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. |
|
5
Done
|
Increase Temperature to 400f. |
|
6
Done
|
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. |
|
7
Done
|
Drizzle Butter Mixture Over Bread and Bake Mixture 35 Minutes, or Until Any Liquid from Blueberries Is Bubbling. |
|
8
Done
|
Blueberry Syrup:. |
|
9
Done
|
in a Small Saucepan Cook Blueberries and Maple Syrup Over Moderate Heat Until Berries Have Burst, About 3 Minutes. |
|
10
Done
|
Pour Syrup Through a Sieve Into a Heatproof Pitcher, Pressing on Solids, and Stir in Lemon Juice. |
|
11
Done
|
Syrup May Be Made 1 Day Ahead and Chilled, Covered. Reheat Syrup Before Serving. |
|
12
Done
|
Serve French Toast With Syrup. |
