Recipe courtesy of Gourmet Magazine

Baked Blueberry-Pecan French Toast with Blueberry Syrup

  • Level: Easy
  • Total: 58 min
  • Prep: 30 min
  • Inactive: 8 min
  • Cook: 20 min
  • Yield: 6 servings
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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

  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F.
  4. 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.
  5. Increase temperature to 400 degrees F.
  6. 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.
  7. 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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