Baked Blueberry Pecan French Toast |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Tasty Kitchen. I LOVE blueberries .... Ingredients:
1 loaf baguette |
1 cup milk |
6 whole eggs |
1/2 teaspoon nutmeg |
1 teaspoon vanilla |
3/4 cup brown sugar, divided |
1 cup pecans, chopped |
1/4 cup butter, cubed |
1 teaspoon butter |
2 cups fresh blueberries |
Directions:
1. Butter a 9×13 baking dish. Cut 1 1/2 inch slices from the baguette and arrange in one layer in the dish (about 6-8 slices). 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.
2. When you are ready to bake and serve, preheat oven to 350°F 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. 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. You can do this the night before to save time the morning of.
3. Sprinkle pecans and blueberries evenly over bread mixture. 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. Drizzle butter mixture over bread and bake mixture 30 – 40 minutes or until any liquid from blueberries is bubbling.
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