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French Toast, Blueberry-Pecan Baked (D, TNT)
Source: Unknown
Serves: 8 to 10

French Toast:
1 24" baguette
6 large eggs
3 cups whole milk
1/2 tsp. vanilla
1 cup brown sugar, packed (divided)
1 cup pecans
1/2 stick plus 1 tsp. unsalted butter
2 cups blueberries (about 12 ounces)

1 cup blueberries
1/2 cup pure maple syrup
1 tbsp. fresh lemon juice

Make French Toast:
Butter a 9"x13" baking dish. Cut bread into 20, 1" slices and arrange in one layer in baking dish.

In a large bowl, whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar. Pour evenly over bread. Cover and chill until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.

Pre-eat oven to 350°F.

In a shallow baking pan, spread pecans evenly and lightly toast in middle of oven until fragrant, about 5 minutes. Toss pecans in pan with 1 tsp. butter and the salt.

Increase oven temperature to 400°F.

Sprinkle the pecans and blueberries evenly over bread mixture. Melt the 1/2 stick butter with the remaining 1/4 cup brown sugar. Drizzle this mixture over top and bake 20 minutes or until any liquid from blueberries is bubbling.

Make Syrup:
While French Toast is baking, make the syrup.

In a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour through a sieve into a heat proof pitcher, pressing on solids. Stir lemon juice into syrup mixture.

Serve French toast with the syrup.

Poster's Notes:
I often make this up to the point of baking it, a week or so ahead. I cover it tightly and freeze it. The night before I need it, I put it in the refrigerator to thaw. I then continue with the recipe and make the syrup.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A