Zutaten für Baked Blueberry Pecan French Toast With Blueberry Syrup
- 1/2 cup pecan halves
- Salt
- 1 (14 1/2 ounce) baguette
- 4 large eggs
- 1/2 cup milk
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons unsalted butter
- 1 1/2 cups fresh blueberries
- 1 teaspoon pure maple syrup
- 1 tablespoon fresh lemon juice
- 1/2 cup half-and-half or cream
- 1/2 teaspoon ground cinnamon
- 1/4 cup water
- 1/4 cup granulated sugar
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Zubereitung von Baked Blueberry Pecan French Toast With Blueberry Syrup
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together the eggs, cream, milk, brown sugar, vanilla extract, cinnamon, and freshly grated nutmeg.
- Cut the bread into 1-inch cubes and add them to the egg mixture, ensuring they are fully coated. Let the bread soak for at least 15 minutes (longer is better, up to 30 minutes).
- Gently fold in the blueberries, pecans, and butter. Pour mixture into the prepared baking dish.
- Bake for 45-60 minutes, or until golden brown and set. Let cool slightly before serving.
- Meanwhile, prepare the blueberry syrup (recipe below). Reheat gently before serving.
- To make the blueberry syrup: Combine blueberries, sugar, lemon juice, and water in a saucepan over medium heat. Bring to a simmer, stirring occasionally, until the blueberries have softened and released their juices (about 10-15 minutes). Mash some of the berries to thicken the syrup. Strain the syrup if desired for a smoother consistency. Reheat before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
203g
Fat
45g
Carbs
30g
