Shelly's Recipe

BLUEBERRY PECAN FRENCH TOAST

Category: French Toast

1 baguette, cut into 20 (1-inch) slices
6 eggs
3 cups milk
1 cup brown sugar, divided
1 tsp vanilla
1/2 tsp nutmeg
1/4 cup butter
1 cup pecans, toasted
2 cups blueberries, fresh or individually frozen

Blueberry Syrup
1 cup blueberries
1/2 cup maple syrup

Coat a 9x13-inch baking dish with nonstick spray and arrange the baguette slices in a single layer in the dish. In a large bowl, whisk together the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg. Pour the mixture evenly over the bread. Cover and chill for at least 8 hours or overnight.

Just before baking, sprinkle the pecans and 2 cups blueberries over the bread. Melt the butter in a small saucepan and add the remaining 1/4 cup sugar. Stir until dissolved, then pour the mixture over the bread. Bake at 400 for about 20 minutes or until golden and bubbling.

Meanwhile, to make the blueberry syrup, heat 1 cup blueberries and the maple syrup in a small saucepan for about 3 minutes. Pour the syrup through a sieve; press the blueberries to extract the juice. Serve the French toast immediately with warm blueberry syrup.