Prep 30 mins
Cook 35 mins
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.
- 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
- 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.
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.
Have made this several times now and EVERYONE loves it! So nice to find something so easy and so good (and pretty healthy!). Like other reviewers, I made slight changes. I used 1-1/4 to 1-1/2 cups of egg substitute, 2 cups of skim milk, pumpkin pie spice (because I didn't have plain nutmeg on hand), 1/4 cup brown sugar/splenda mix for Step 2 (equals 1/2 cup regular brown sugar) and 2T (equal to 1/4 cup regular) in Step 6. I used 2.5T of butter in Step 6. My daughter has nut allergies so we skip the pecans. Also don't use any syrup at all and the kids can't eat it fast enough. It's already sweet enough with the brown sugar. Can't recommend this highly enough. Good to reduce the liquid slightly so it's slightly less like a souffle or bread pudding. Super delicious!! Thank you!
what a great recipe... even my husband, who is SO picky, went back for seconds, i didnt make the syrup though, was really yummy with just real maple... will definitely make again!