Baked Blueberry Pecan French Toast With Blueberry Syrup Recipe

Ingredients for Baked Blueberry Pecan French Toast With Blueberry Syrup

• 1 baguette (about 1 pound)
• 6 large eggs
• Whole Milk
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 cup packed light brown sugar
• 1 cup pecan halves
• Unsalted Butter
• Pinch of salt
• 1 cup fresh blueberries
• Pure Maple Syrup
• Fresh Lemon Juice

How to Make Baked Blueberry Pecan French Toast With Blueberry Syrup

1. Butter a 13 x 9-inch baking dish.
2. Cut a baguette into twenty 1-inch slices and arrange in a single layer in the prepared baking dish.
3. 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.
4. 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.
5. Preheat oven to 375°F (190°C).
6. In a shallow baking pan, spread 1 cup pecan halves evenly. Toast in the preheated oven until fragrant, about 8-10 minutes.
7. Remove from oven; toss pecans with 1 tablespoon melted butter and a pinch of salt.
8. Increase oven temperature to 400°F (200°C).
9. Sprinkle the toasted pecans and 1 cup fresh blueberries evenly over the bread mixture.
10. 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.
11. Drizzle the melted butter mixture evenly over the bread.
12. Bake for 30-35 minutes, or until golden brown and any liquid from the blueberries is bubbling and the custard is set.
13. While the French toast is baking, prepare the blueberry syrup:
14. 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.
15. 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.
16. The syrup can be made ahead of time and chilled, covered, for up to 1 day. Reheat gently before serving.
17. Serve the baked French toast warm, drizzled generously with the blueberry syrup. Enjoy!