facebok-icon rss-icon twitter-icon pinterest-icon
Phone: 254-753-7294
Toll Free: 877-632-2312

Makes 8 servings

  • 1 baguette
  • 6 large eggs
  • 3 cups whole milk
  • 1/2teaspoon freshly, grated nutmeg
  • 1 teaspoon vanilla extract
  • 1 cup packed brown sugar
  • 1 cup pecans (about 3 ozs.)
  • 112 stick (114 cup) unsalted butter.

Butter a 13 x 9 inch baking dish. Cut 24 I-inch slices from baguette and arrange in one layer in baking dish. 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. Preheat to 350 degrees.

  • 1 teaspoon unsalted butter
  • 1/4 teaspoon salt
  • 2 cups blueberries (about 12 ounces)
  • 1 cup blueberries (about 6 ounces) 1/2 cup pure maple syrup
  • 1 tablespoon fresh lemon juice

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.

Increase temperature to 400 degrees.

Sprinkle pecans and blueberries evenly over bread mixture. Cut 112 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.

Make syrup: In a small saucepan cook blueberries maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving

Our Breakfast

Testimonials

  • "We don't want to leave! Stayed in Matt's Attic with 12 year old son, parents stayed in Jennifer's Room, loved it here! We played checkers, watched videos and ate cookies. Love to all who stay here!"

 

 

 

    Information about Waco

chisholm crossing logo

Follow Us