baked blueberry-pecan french toast with blueberry syrup

How To Make baked blueberry-pecan french toast with blueberry syrup

• 1

  Butter a 13x9 in baking dish. Cut 20 1inch 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.
• 2

  Preheat oven to 350.
• 3

  In a shallow baking pan, spread pecans evenly and toast in the middle of oven until fragrant about 8 minutes. Toss pecans in pan with 1 tsp butter and salt.
• 4

  Increase temp to 400.
• 5

  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 20 minutes, or until any liquid from blueberries is bubbling.
• 6

  Make syrup while French toast is baking: 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.
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