Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Baked Blueberry-Pecan French Toast With Blueberry Syrup Recipe
    Lost? Site Map

    Baked Blueberry-Pecan French Toast With Blueberry Syrup

    Baked Blueberry-Pecan French Toast With Blueberry Syrup. Photo by Bigbabe715

    1/1 Photo of Baked Blueberry-Pecan French Toast With Blueberry Syrup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    30 mins

    35 mins

    Pinaygourmet #345142's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For syrup

    Directions:

    1. 1
      Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish.
    2. 2
      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. 3
      Preheat oven to 375°F.
    4. 4
      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. 5
      Increase temperature to 400°F.
    6. 6
      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. 7
      Drizzle butter mixture over bread and bake mixture 35 minutes, or until any liquid from blueberries is bubbling.
    8. 8
      Blueberry Syrup:.
    9. 9
      In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes.
    10. 10
      Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice.
    11. 11
      Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
    12. 12
      Serve French toast with syrup.

    Ratings & Reviews:

    • on December 24, 2009

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 16, 2009

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 03, 2009

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

    Advertisement

    Nutritional Facts for Baked Blueberry-Pecan French Toast With Blueberry Syrup

    Serving Size: 1 (255 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 542.9
     
    Calories from Fat 148
    27%
    Total Fat 16.4 g
    25%
    Saturated Fat 5.3 g
    26%
    Cholesterol 109.2 mg
    36%
    Sodium 555.6 mg
    23%
    Total Carbohydrate 84.8 g
    28%
    Dietary Fiber 3.8 g
    15%
    Sugars 35.2 g
    140%
    Protein 16.2 g
    32%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites