Recipe by Pinaygourmet #345142
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.
Top Review by MontanaSuz
I made this for my coffee group and made it as written - except used 2% milk and salted butter. Based on what the other reviewers said, I did not make the syrup and it totally did not need it. It looked a little runny when I initially took it out of the oven but "set" within a couple of minutes. If I had cooked it until it looked "set" it would have been dry. It is a lot like bread pudding. I was happy to have a recipe I could partially put together the night before. This was amazingly wonderful - full of flavor! My friends all remarked about how delicious it was. Leftovers reheat well in the microwave.
- 1 thick crusted baguette (24-inches)
- 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)
- 1⁄4 cup unsalted butter (plus 1 teaspoon extra to be used for the pecan topping)
- 1⁄4 teaspoon salt
- 2 cups blueberries (about 12 ounces)
- 1 cup blueberries (about 6 ounces)
- 1⁄2 cup pure maple syrup
- 1 tablespoon fresh lemon juice
Directions See How It's Made
- Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in 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 375°F.
- 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°F.
- 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 mixture 35 minutes, or until any liquid from blueberries is bubbling.
- Blueberry Syrup:.
- 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.