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Baked Blueberry Pecan French Toast

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Baked Blueberry Pecan French Toast
Author: 
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 

Serves: 6 generously
 

This is a wonderful recipe to serve weekend visitors. Most of the preparation can be done ahead of time leaving the cook free to visit with guests.
Ingredients
  • 24 inch baguette
  • 6 large eggs
  • 3 cups whole milk
  • ½ teaspoon nutmeg, freshly grated is best
  • 1 teaspoon vanilla
  • 1 cup brown sugar, packed
  • ½ stick butter (1/4 cup)
  • ¼ teaspoon salt
  • 2 cups blueberries

Instructions
  1. Butter a 9 X 13 inch baking dish.
  2. Cut twenty one inch slices from baguette and arrange in one layer in baking dish.
  3. n a large bowl whisk together eggs, milk, nutmeg, vanilla and ¾ cup brown sugar and pour evenly over bread.
  4. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours and up to a day.
  5. Preheat oven to 350. In a shallow pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes.
  6. Increase oven temp to 400.
  7. Sprinkle pecans and blueberries evenly over bread mixture.
  8. Cut ½ stick butter into pieces and in a small sauce pan heat with remaining ¼ cup brown sugar, stirring, until butter is melted.
  9. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.

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Serves: 6
Prep time: 8 hours
Cook time: 30 minutes
Total time: 8 hours, 30 minutes
Directions
Step 1
Butter a 9 X 13 inch baking dish. Cut twenty one inch slices from baguette and arrange in one layer in baking dish.
Step 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 a day.
Step 3
Preheat oven to 350. In a shallow pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes.
Step 4
Increase oven temp to 400. Sprinkle pecans and blueberries evenly over bread misture. Cut 1/2 stick butter into pieces and in a small sauce pan 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.