Baked Blueberry Pecan French Toast With Blueberry Syrup

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You don't have to be in the kitchen at the crack of dawn to prepare a terrific breakfast. In this recipe the french toast is soaked overnight like bread pudding — in the morning all you need to do is add the topping and pop it in the oven. Serve it with coffee, juice, and fresh fruit and you've got a well-rounded way to start the day.

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Steps

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Butter a 13 x 9-inch baking dish.

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Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish.

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In a large bowl whisk together eggs , milk , nutmeg , vanilla , and 3 / 4 cup brown sugar and pour evenly over bread.

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Chill mixture , covered , until all liquid is absorbed by bread , at least 8 hours , and up to 1 day.

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Preheat oven to 375f.

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In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant , about 8 minutes.

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Toss pecans in pan with 1 teaspoon butter and salt.

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Increase temperature to 400f.

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Sprinkle pecans and blueberries evenly over bread mixture.

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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.

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

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Blueberry syrup:.

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

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Ingredients

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baguette, eggs, whole milk, nutmeg, vanilla, brown sugar, pecans, unsalted butter, salt, blueberries, pure maple syrup, fresh lemon juice