Baked Blueberry-Pecan French Toast with Blueberry Syrup

Total Time:
8 hr 45 min
Prep:
8 hr 15 min
Cook:
30 min

Yield:
6 generous servings

Ingredients
  • 1 (24-inch) baguette
  • 6 large eggs
  • 3 cups whole milk
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla
  • 1 cup packed brown sugar
  • 1 cup pecans (about 3 ounces)
  • 1/2 stick (1/4 cup) plus 1 teaspoon unsalted butter
  • 1/4 teaspoon salt
  • 3 cups blueberries (1 cup of which will make the syrup)
  • 1/2 cup pure maple syrup
  • 1 tablespoon fresh lemon juice
Directions
  • Butter a 13 by 9-inch baking dish. Cut 20 (1-inch) slices from baguette and arrange in 1 layer in the 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 degrees.

  • 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 degrees.

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

  • Meanwhile, 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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