Ingredients for Baked Blueberry Pecan French Toast With Blueberry Syrup
- 1 (12 inch) baguette
- 6 large eggs
- 2 cups whole milk
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 cup packed light brown sugar
- 1 cup pecan halves
- 5 tablespoons unsalted butter
- 1 pinch salt
- 2 cups fresh blueberries
- 1/4 cup pure maple syrup
- 1 tablespoon fresh lemon juice
- Butter, for greasing dish
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How to Make Baked Blueberry Pecan French Toast With Blueberry Syrup
- Butter a 13 x 9-inch baking dish.
- Cut a baguette into twenty 1-inch slices and arrange in a single layer in the prepared baking dish.
- In a large bowl, whisk together 6 large eggs, 2 cups milk, 1/4 teaspoon ground nutmeg, 1 teaspoon vanilla extract, and 3/4 cup packed light brown sugar. Pour evenly over the bread.
- Cover the baking dish and chill in the refrigerator for at least 8 hours, or up to 24 hours, allowing the bread to fully absorb the custard mixture.
- Preheat oven to 375°F (190°C).
- In a shallow baking pan, spread 1 cup pecan halves evenly. Toast in the preheated oven until fragrant, about 8-10 minutes.
- Remove from oven; toss pecans with 1 tablespoon melted butter and a pinch of salt.
- Increase oven temperature to 400°F (200°C).
- Sprinkle the toasted pecans and 1 cup fresh blueberries evenly over the bread mixture.
- Cut 1/2 stick (4 tablespoons) unsalted butter into small pieces. In a small saucepan, melt the butter with the remaining 1/4 cup packed light brown sugar over medium heat, stirring until smooth.
- Drizzle the melted butter mixture evenly over the bread.
- Bake for 30-35 minutes, or until golden brown and any liquid from the blueberries is bubbling and the custard is set.
- While the French toast is baking, prepare the blueberry syrup:
- In a small saucepan, combine 1 cup fresh blueberries and 1/4 cup maple syrup. Cook over medium heat until the berries have burst and the syrup has thickened, about 3-5 minutes.
- Pour the blueberry mixture through a fine-mesh sieve into a heatproof pitcher, pressing on the solids to extract as much syrup as possible. Stir in 1 tablespoon lemon juice.
- The syrup can be made ahead of time and chilled, covered, for up to 1 day. Reheat gently before serving.
- Serve the baked French toast warm, drizzled generously with the blueberry syrup. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
140g
Fat
26g
Carbs
28g
