French Toast:
1 loaf of French bread (about 24")
6 large eggs
3 c. milk
1/2 t. cinnamon (may try nutmeg)
1 t. vanilla
1 c. packed brown sugar (divided)
1 c. pecans, very coarsely chopped
1/4 c. butter
1/4 t. salt
2 c. blueberries |
Sauce:
1 c. blueberries
1/2 c. maple syrup
1 T. lemon juice
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Spray 9x13 pan. Cut bread into 20 1" slices and arrange in one layer in prepared pan. In a large bowl, whisk eggs, milk, cinnamon, vanilla and 3/4 c. of the brown sugar. Pour over bread. Cover and chill until all liquid is absorbed by bread, at least 8 hours, or up to 1 day. Preheat oven to 350°F. On a cookie sheet, toast pecans in middle of oven until fragrant, about 8 min. Toss pecans with 1 t. butter and salt. Increase oven temp. to 375. Sprinkle toasted pecans and blueberries evenly over bread mixture. In a small saucepan, melt 1/4 c. butter with remaining 1/4 c. brown sugars, stirring well until sugar is dissolved. Drizzle butter mixture over bread and bake for 35 min. or until any liquid from blueberries is bubbling.
Sauce: Cook blueberries, maple syrup, and lemon juice for a few minutes until berries burst. Serve French Toast with warm syrup. |
