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Baked Blueberry-Pecan French Toast

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  • Makes: 6 servings
  • Prep: 30 mins
  • Chill: 8 hrs
  • Bake: 35 mins 350°F

Baked Blueberry-Pecan French Toast

Directions

  1. Butter a 3-quart rectangular baking dish. Arrange bread slices in dish, overlapping if necessary.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Make-Ahead Tip

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

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