Baked Blueberry Pecan French Toast With Blueberry Syrup
- Ready In:
- 1hr 30mins
- 1 cup pecan halves
- 1⁄4 teaspoon salt
- 1 (12 ounce) baguette, preferably day-old
- 5 eggs
- 1 1⁄2 cups milk
- 3⁄4 cup light brown sugar, packed and divided
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon nutmeg
- 4 tablespoons unsalted butter, cut into pieces
- 2 cups blueberries
- 1 cup blueberries
- 1⁄2 cup pure maple syrup
- 1 tablespoon fresh lemon juice
- Preheat the oven to 350°F
- Spread the pecan halves evenly on a baking sheet.
- Toast them until fragrant, about 8 minutes.
- Sprinkle the salt over the pecans and toss evenly to coat; set aside.
- Butter a 9- by 13-inch baking dish.
- Cut the baguette into 1 1/2 inch thick slices and arrange them in an even layer in the baking dish. If some of the bread slices won't fit, save them for another use - note that if you stack slices, the cooking time will increase.
- Whisk together the eggs, milk, 1/2 cup of the brown sugar, vanilla, and nutmeg in a large bowl, and pour the mixture evenly over the bread. Turn the bread slices to coat them evenly.
- Chill the mixture, covered with plastic wrap, until all the liquid is absorbed by the bread, at least 8 hours or overnight.
- Preheat the oven to 400°F Take the baking dish from the refrigerator and let sit for about 30 minutes to take some of the chill off.
- Just before baking, sprinkle the pecans and blueberries evenly over the soaked bread.
- Combine the butter with the remaining 1/4 cup brown sugar in a small saucepan and warm over medium heat, stirring, until the butter is melted. Drizzle the butter mixture over the bread.
- Bake until blueberry juices are bubbling around the edge of the pan and the bread is heated through, 20 to 25 minutes.
- To make blueberry syrup:.
- Cook the blueberries and maple syrup in a small saucepan over medium heat until most of the blueberries burst, 3 to 5 minutes, stirring occasionally.
- Pour the syrup through a sieve into a heatproof pitcher, pressing on the solids to extract as much blueberry flavor as possible.
- Stir in the lemon juice.
- Set the pitcher in a pan of warm water to keep warm until ready to serve.
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Made this for a "frou-frou" brunch. It was a huge hit! Beautiful to look at and yummy to eat! Made as directed let set in fridge overnight and baked the next morning. I used fresh blueberries and doubled the syrup 'cause it was soooooo good! I did break my toasted pecans into large pieces instead of halves. Easy to assemble and served with a side of turkey sausage. Will definitely serve this again....proudly!