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Baked Blueberry Pecan French Toast with Blueberry Sauce

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

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