Baked Blueberry Pecan French Toast

1. 1

   Butter a 9x13 baking dish. Cut 1 1/2 inch slices from the baguette and arrange flat in one layer in the dish (about 6-8 slices).

2. 2

   Whisk together eggs, milk, nutmeg, vanilla, and 1/2 cup brown sugar in a large bowl and pour evenly over the bread. Refrigerate mixture, covered, until all liquid is absorbed by the bread, at least 8 hours and up to 1 day.

3. 3

   When you are ready to bake and serve, preheat oven to 350 F.

4. 4

   Spread pecans evenly in a shallow baking pan and toast in middle of oven until fragrant, about 4 minutes. Toss pecans with 1 teaspoon butter.

5. 5

   Alternately (and this is what I did), toast the pecans in a skillet in one layer over medium heat, stirring often. Toss with 1 teaspoon butter. (I did this the night before to save time the morning of.)

6. 6

   Sprinkle pecans and blueberries evenly over bread mixture.

7. 7

   Cut remaining 1/2 stick butter into pieces and heat with remaining 1/4 cup brown sugar in a small saucepan, stirring, until butter is melted and sugar is dissolved.

8. 8

   Drizzle butter mixture over bread and bake mixture 30 - 40 minutes or until any liquid from blueberries is bubbling.

* Per serving · 4 servings · Values may vary.

No additional tips available.