Baked Blueberry-Pecan French Toast with Blueberry Syrup

Total Time:
58 min
Prep:
30 min
Inactive:
8 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 (24-inch) baguette
  • 6 large eggs
  • 3 cups whole milk
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla
  • 1 cup packed light brown sugar
  • 1 cup pecans (about 3 ounces)
  • 1/4 cup (1/2 stick) plus 1 teaspoon unsalted butter
  • 1/4 teaspoon salt
  • 2 cups blueberries (about 12 ounces)
  • For syrup:
  • 1 cup blueberries (about 6 ounces)
  • 1/2 cup pure maple syrup
  • 1 tablespoon fresh lemon juice
Directions

Butter a 13 by 9-inch baking dish. Cut twenty 1-inch slices, on the bias, 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 degrees F.

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 F.

Sprinkle pecans and blueberries evenly over bread mixture. Cut 2 ounces (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.

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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