pecan french toast
By Yankee Magazine|Nov 03 2007|
Ingredients
a 24-inch baguette
6 large eggs
3 cups whole milk
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans (about 3 ounces)
1/2 stick (1/4 cup) plus
1 teaspoon unsalted butter
1/4 teaspoon salt
2 cups blueberries (about 12 ounces)
For syrup
1 cup blueberries (about 6 ounces)
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice
Instructions
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 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�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
teaspoon butter and salt.
Increase temperature to 400�F.
Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2
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 while French toast is baking:
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 pitcher, pressing on solids, and stir in lemon
juice. Syrup may be made 1 day ahead and chilled, covered. Reheat
syrup before serving.
