Baked Blueberry Pecan French Toast

The perfect breakfast recipe for these chilly fall days, Baked Blueberry Pecan French Toast will fill your stomach and please your palate. Since you can make them the night before, baking them in the morning is a cinch. So here's how it comes together: french bread is soaked in an egg, milk, and brown sugar mixture overnight. In the morning, you top it with toasted pecans and blueberries, then drizzle a delicious caramelly mixture over the top. Pop it in the oven and you're good to go!








Baked Blueberry Pecan French Toastfrom melskitchencafe.com

1 French bread baquette

6 large eggs

1 cup milk

1/2 teaspoons nutmeg

1 teaspoon vanilla

3/4 cup packed brown sugar, divided

1 cup pecans, chopped

1/2 stick, plus 1 teaspoon butter

2 cups fresh blueberries, rinsed and drained

Butter a 9 x 13 baking dish. Cut 1 1/2 inch slices from the baquette and arrange in one layer in the dish (about 6-8 slices). Whisk together eggs, milk, nutmeg, vanilla, and 1/2 cup brown sugar in a large bowl and pour evenly over the bread. Refrigerate mixture, covered, until all liquid is absorbed by the bread, at least 8 hours and up to 1 day.

When you are ready to bake and serve, preheat oven to 350 F. Spread pecans evenly in a shallow baking pan and toast in middle of oven until fragrant, about 4 minutes. Toss pecans with 1 teaspoon butter. Alternately (and this is what I did), toast the pecans in a skillet in one layer over medium heat, stirring often. Toss with 1 teaspoon butter. (I did this the night before to save time the morning of.

Sprinkle pecans and blueberries evenly over bread mixture. Cut remaining 1/2 stick butter into pieces and heat with remaining 1/4 cup brown sugar in a small saucepan, stirring, until butter is melted and sugar is dissolved. Drizzle butter mixture over bread and bake mixture 30-40 minutes or until any liquid from blueberries is bubbling.

Makes 6 generous servings.