Thursday, February 16, 2012

Baked Blueberry-Pecan French Toast wtih Blueberry Syrup

This is an old Food Network recipe (that's no longer available), which I got from my mother-in-law. It's delicious, ridiculously good. Like diabetes-on-a-platter good. My sister is doing a brunch with some friends tomorrow (no school) and this is for her.

Baked Blueberry-Pecan French Toast with Blueberry Syrup

Ingredients:
1 baguette (24")
6 eggs
3 c. milk
1/2 t. nutmeg
1 t. vanilla
1 c. packed brown sugar
1 c. pecans (about 3 oz)
1/2 stick plus 1 t. butter
1/4 t. salt
3 c. blueberries (mixed berries work awesome, too)
1/2 c. maple syrup (not Log Cabin!)
1 T. lemon juice

Grease a 13 x 9 baking dish. Cut 20 (1") slices from baguette and arrange in one layer in the baking dish.

In a large bowl, whisk eggs, milk, nutmeg, vanilla, and 3/4 c. of the sugar. Pour evenly over the bread slices. Chill mixture, covered, until all liquid is absorbed by the bread (8 hours and up to 1 day).

Preheat oven to 350.

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 t. butter and salt.

Increase oven temperature to 400.

Sprinkle pecans and 2 c. berries evenly over bread mixture. Cut 1/2 stick of butter into pieces and in a small saucepan heat with remaining 1/4 c. sugar, stirring until butter is melted. Drizzle butter mixture over bread and bake for 20 minutes, or until any liquid from the berries is bubbling. If you are watching your waistline, you can reduce or omit the butter step, but it's really, really good with it.

Meanwhile, in a small saucepan, cook remaining cup of berries and maple syrup over medium heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher (or Pyrex measuring cup), pressing on solids. Stir in lemon juice. Syrup can be made 1 day ahead and chilled, covered (reheat before serving).

Serve French toast with syrup.

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