Baked Blueberry Pecan French Toast With Blueberry Syrup
1 (24-inch) baguette
6 large eggs
2 cups cream
1 cup milk
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup packed brown sugar (divided use)
1 cup pecans
130g unsalted butter (divided use)
1/4 teaspoon salt
2 cups blueberries
Blueberry Syrup (recipe follows)
Butter a 13×9-inch baking dish. Cut 20 (1-inch) slices, on the bias, from baguette and arrange in a single layer in baking dish.
In a large bowl, whisk together eggs, cream, milk, nutmeg, vanilla and 3/4 cup brown sugar, and pour evenly over bread. Chill, covered, until all liquid is absorbed by bread, at least 8 hours, and up to a day.
Preheat oven to 180C. 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. Sprinkle pecans and blueberries evenly over bread mixture. Melt remaining 1/4 cup butter in a saucepan with remaining 1/4 cup brown sugar. Drizzle mixture over bread and bake 40 minutes, or until any liquid from the blueberries is bubbling. Serve hot with Blueberry Syrup.
Makes 6 to 8 servings.
In a small saucepan, cook 1 cup blueberries and 1/2 cup maple syrup over moderate heat until berries have burst, about 3 minutes. Stir in 1 tablespoon lemon juice. Syrup may be made up to a day in advance and refrigerated. Heat before serving.