Baked Blueberry-Pecan French Toast
- Butter a 3-quart rectangular baking dish. Arrange bread slices in dish, overlapping if necessary.
- In a large bowl combine eggs, milk, the 2/3 cup brown sugar, the vanilla, and nutmeg. Slowly pour egg mixture evenly over bread. Press lightly with a rubber spatula or the back of a large spoon to moisten bread. Cover; chill for 8 to 24 hours.
- Preheat oven to 350 degrees F. Evenly sprinkle the 2 cups blueberries and the pecans over bread mixture. In a small bowl stir together the 1/4 cup brown sugar and the 1/4 cup melted butter. Drizzle butter mixture over pecans.
- Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Sprinkle with powdered sugar.
- Meanwhile, for blueberry syrup, in a small saucepan combine the 1 cup blueberries and the maple syrup; cook and stir over medium heat about 3 minutes or until blueberries have burst. Pour syrup through a sieve into a heatproof pitcher, pressing juice out of blueberries. Stir in lemon juice.
From the Test Kitchen
The blueberry syrup may be made up to 1 day ahead. Cover and refrigerate; reheat before serving.
Nutrition Facts (Baked Blueberry-Pecan French Toast)
- Per serving:
- 716 kcal cal.,
- 31 g fat
- (10 g sat. fat,
- 210 mg chol.,
- 516 mg sodium,
- 97 g carb.,
- 5 g fiber,
- 15 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
gregoryroushme 110 Days Ago
For any kind of French toast, strata or bread pudding like this it's important that the bread is very dry. Otherwise the bread is full of moisture and there's nowhere for the custard to go.Put sliced on chunked bread on a sheet pan in a 300 oven for 15 or 20 minutes, flipping it once or twice. You want it dry but not toasted. Try it and see if it doesn't make the difference.
Kathy 713 Days Ago
Perhaps it needs a longer baking time -- or a higher temperature -- or some combination of both -- each over does seem to be different.
Stephanie O'Leary 1188 Days Ago
The flavors are lovely together, but my consistent complaint with Overnight French Toast recipes like this is the limp, soggy texture of the bread. I think next time I'm going to lightly toast all the slices before putting them in the pan. Hopefully, even though they spend the night soaking up the egg mixture there'll have a suggestion of the stove top crunch that makes Traditional French Toast so awesome.