Baked Blueberry Pecan French Toast With Blueberry Syrup Recipe

Ingredients for Baked Blueberry Pecan French Toast With Blueberry Syrup

• Pecan Halves
• Salt
• Baguette
• 6 large eggs
• 1/2 cup milk
• Light Brown Sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon freshly grated nutmeg (or 1/4 teaspoon ground nutmeg)
• Unsalted Butter
• 1 cup fresh or frozen blueberries (for the syrup)
• Pure Maple Syrup
• Fresh Lemon Juice

How to Make Baked Blueberry Pecan French Toast With Blueberry Syrup

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. In a large bowl, whisk together the eggs, cream, milk, brown sugar, vanilla extract, cinnamon, and freshly grated nutmeg.
3. 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).
4. Gently fold in the blueberries, pecans, and butter. Pour mixture into the prepared baking dish.
5. Bake for 45-60 minutes, or until golden brown and set. Let cool slightly before serving.
6. Meanwhile, prepare the blueberry syrup (recipe below). Reheat gently before serving.
7. 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.