Baked Blueberry French Toast
My sister introduced me to this recipe years ago and it is a big family favorite.
It’s quick and easy to make the night before. In the morning toss the blueberries and pecans on top and bake in a pre-heated oven for 25 minutes.
Ingredients
- 6 large eggs
- 3 cups whole milk
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 1/2 cup packed brown sugar
- 1 cup pecans
- 1/4 cup plus 1 teaspoon unsalted butter
- 1/4 teaspoon salt
- 2 cups blueberries about 12 ounces
For Blueberry Syrup
- 1 cup blueberries
- 1/2 cup pure maple syrup
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
Adjust servings:
Units:
Instructions
French toast
- Butter a 13 x 9-inch baking dish.
- Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish.
- In a large bowl whisk together eggs, milk, nutmeg, vanilla, and brown sugar. 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°F.
- Sprinkle pecans and blueberries evenly over bread mixture and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
Syrup
- Make syrup while French toast is baking: In a small saucepan cook blueberries and maple syrup over moderate heat until berries burst, about 5 minutes.
- Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice and zest.
- Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
- Serve French toast with syrup.
Recipe Notes
Modified from
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