Shelly's Recipe

BAKED BLUEBERRY-PECAN FRENCH TOAST WITH BLUEBERRY SYRUP

Category: French Toast

1 (24 inch) baguette
6 large eggs
3 cups whole milk
1/2 tsp grated nutmeg
1 tsp vanilla
1 cup packed brown sugar and pecans
1/4 cup plus 1 tsp unsalted butter
1/4 tsp salt
2 cups blueberries

Syrup
1 cup blueberries
1/2 cup pure maple syrup
1 tbsp lemon juice

Butter a 13x9 inch baking pan. Cut 20 (1 inch) slices on the bias, from baguette and arrange in one layer in baking dish. IN a bowl, whisk together eggs and next 3 ingredients and 3/4 cup brown sugar. Pour mixture over bread. Chill mixture, covered, until all liquid is absorbed, preferably overnight.

Preheat oven to 350. In a shallow baking pan, spread pecans evenly and toast them about 8 minutes. Toss in 1 tsp butter and salt. Increase temperature to 400.

Sprinkle pecans and blueberries evenly over bread mixture. Cut 4 tsp butter into pieces and in a small sauce pan heat with remaining 1/4 cup brown sugar, stirring until butter is melted. Drizzle mixture over bread and bake for 20 minutes or until liquids from blueberries is bubbling.

In a saucepan, cook blueberries and syrup until berries burst, about 3 minutes. Pour syrup through a sieve, pressing on solids and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.