This is a easy recipe because you won't have to wake up early in the morning to make it, all you have to do is soak the French toast overnight like bread pudding and in the morning all you need to do is add the topping and pop it in the oven.
a 24 inch baguette
freshly grated nutmeg
packed brown sugar
pecans (about 3 oz)
(1/4 cup) plus 1 tsp unsalted butter
blueberries (about 12 oz)
blueberries (about 6oz)
pure maple syrup
fresh lemon juice
How To Make
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.
Preheat oven to 350.
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.
Increase temp to 400.
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.
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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