Baked Blueberry-Pecan French Toast With Blueberry Syrup

1. 1

   Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish.

2. 2

   In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.

3. 3

   Preheat oven to 375u00b0F.

4. 4

   In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.

5. 5

   Increase temperature to 400u00b0F.

6. 6

   Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted.

7. 7

   Drizzle butter mixture over bread and bake mixture 35 minutes, or until any liquid from blueberries is bubbling.

8. 8

   Blueberry Syrup:.

9. 9

   In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes.

10. 10

    Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice.

11. 11

    Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.

12. 12

    Serve French toast with syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.