Baked Blueberry-Pecan French Toast With Blueberry Syrup

READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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