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INGREDIENTS

1 Baguette ; 24-inch
6 Eggs ; Large
3 cups Whole milk
1/2 teaspoon Nutmeg ; freshly grated
1 teaspoon Vanilla extract
1 cup Light brown sugar ; packed
1 cup Pecans ; about 3 ounces
1/4 cup Unsalted butter ; plus 1 tsp.
1/4 teaspoon Salt
2 cups Blueberries ; 12 ounces
1 cup Blueberries ; For Syrup
1/2 cup Pure Maple Syrup
1 tablespoon Fresh lemon juice

Servings

INSTRUCTIONS

Butter a 13" x 9" baking dish.

Cut twenty 1" slices, on the bias, from baguette and arrange in one layer in baking dish.

In a large bowl whisk together eggs, mile, 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 oven to 350 degrees F.

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 tsp. butter and salt.

Increase temperature to 400 degrees f.

Sprinkle pecans and blueberries evenly over bread mixture. Cut 2 ounces butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring until better is melted.

Drizzle butter mixture and bake mixture 20 minutes or until any liquid from blueberries is bubbling.

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

Pour syrup through a sieve into a heatproof pitch, pressing on solids and stir in lemon juice.

Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.

NOTES

Alert editor

Baked Blueberry-Pecan French Toast

1  Baguette 24-inch
6  Eggs Large
3 cups Whole milk 
1/2 teaspoon Nutmeg freshly grated
1 teaspoon Vanilla extract 
1 cup Light brown sugar packed
1 cup Pecans about 3 ounces
1/4 cup Unsalted butter plus 1 tsp.
1/4 teaspoon Salt 
2 cups Blueberries 12 ounces
1 cup Blueberries For Syrup
1/2 cup Pure Maple Syrup 
1 tablespoon Fresh lemon juice

Butter a 13" x 9" baking dish.  
Cut twenty 1" slices, on the bias, from baguette and arrange in one layer in baking dish.

In a large bowl whisk together eggs, mile, 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 oven to 350 degrees F.

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 tsp. butter and salt.

Increase temperature to 400 degrees f.

Sprinkle pecans and blueberries evenly over bread mixture.  Cut 2 ounces butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring until better is melted.
Drizzle butter mixture and bake mixture 20 minutes or until any liquid from blueberries is bubbling.

In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes.
Pour syrup through a sieve into a heatproof pitch, 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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Nutrition

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Serving Size: 1 Serving (116g)
Recipe Makes: 20 Servings

Calories: 220
Calories from Fat: 65 (30%)

Amt Per Serving		% DV

	Total Fat 7.3g	10 %
	Saturated Fat 2.2g	11 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 1.5g
Cholesterol 8mg		2 %
Sodium 211mg		7 %
Potassium 163.2mg		4 %
Total Carbohydrate 35.3g		10 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 33.6g
Protein 5.1g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 220

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