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Recipe Summary

prep:
30 mins
chill:
8 hrs
bake:
35 mins
stand:
10 mins
total:
9 hrs 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Butter a 3-quart rectangular baking dish. Arrange bread slices in dish, overlapping if necessary.

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  • 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°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.

Make-Ahead Tip

The blueberry syrup may be made up to 1 day ahead. Cover and refrigerate; reheat before serving.

Nutrition Facts

716 calories; fat 31g; cholesterol 210mg; saturated fat 10g; carbohydrates 97g; insoluble fiber 5g; protein 15g; sodium 516mg.
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