Baked Blueberry Pecan French Toast is a delectable breakfast dish that combines the classic flavors of French toast with the sweetness of blueberries and the crunch of pecans. This easy-to-make recipe is perfect for a special occasion brunch or a lazy weekend morning. With a few simple ingredients and a little time, you can create a delicious and memorable meal that will satisfy your taste buds and leave you feeling satisfied.
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BAKED BLUEBERRY-PECAN FRENCH TOAST WITH BLUEBERRY SYRUP
Categories Breakfast Brunch Bake Kid-Friendly Mother's Day Blueberry Pecan Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 6 generously
Number Of Ingredients 14
Steps:
- Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
- Preheat oven to 350°F.
- 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.
- Increase temperature to 400°F.
- Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
- Make syrup while French toast is baking:
- In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
- Serve French toast with syrup.
BAKED BLUEBERRY-PECAN FRENCH TOAST WITH BLUEBERRY SYRUP
You don't have to be in the kitchen at the crack of dawn to prepare a terrific breakfast. In this recipe the French toast is soaked overnight like bread pudding - in the morning all you need to do is add the topping and pop it in the oven. Serve it with coffee, juice, and fresh fruit and you've got a well-rounded way to start the day.
Provided by Pinaygourmet 345142
Categories Breakfast
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish.
- In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
- Preheat oven to 375°F.
- 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.
- Increase temperature to 400°F.
- Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted.
- Drizzle butter mixture over bread and bake mixture 35 minutes, or until any liquid from blueberries is bubbling.
- Blueberry Syrup:.
- In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes.
- Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice.
- Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
- Serve French toast with syrup.
Nutrition Facts : Calories 542.9, Fat 16.5, SaturatedFat 5.4, Cholesterol 109.3, Sodium 555.6, Carbohydrate 84.8, Fiber 3.8, Sugar 35.2, Protein 16.3
BAKED BLUEBERRY PECAN FRENCH TOAST WITH BLUEBERRY SYRUP
Delicious, easy-to-assemble and very pretty to look at - great for special occasions. It's a little more like bread pudding than traditional French toast. Can be assembled and the blueberry syrup made the day before serving. The next morning, simply bake the French toast and reheat the syrup before serving. Comes from the Junior League "Celebrate the Rain" cookbook. Note prep time does not include letting it rest in the fridge overnight. Use freshly ground nutmeg if you can (ground is OK too) and you can use fresh or frozen blueberries, your choice.
Provided by PBF6095
Categories Breakfast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F
- Spread the pecan halves evenly on a baking sheet.
- Toast them until fragrant, about 8 minutes.
- Sprinkle the salt over the pecans and toss evenly to coat; set aside.
- Butter a 9- by 13-inch baking dish.
- Cut the baguette into 1 1/2 inch thick slices and arrange them in an even layer in the baking dish. If some of the bread slices won't fit, save them for another use - note that if you stack slices, the cooking time will increase.
- Whisk together the eggs, milk, 1/2 cup of the brown sugar, vanilla, and nutmeg in a large bowl, and pour the mixture evenly over the bread. Turn the bread slices to coat them evenly.
- Chill the mixture, covered with plastic wrap, until all the liquid is absorbed by the bread, at least 8 hours or overnight.
- Preheat the oven to 400°F Take the baking dish from the refrigerator and let sit for about 30 minutes to take some of the chill off.
- Just before baking, sprinkle the pecans and blueberries evenly over the soaked bread.
- Combine the butter with the remaining 1/4 cup brown sugar in a small saucepan and warm over medium heat, stirring, until the butter is melted. Drizzle the butter mixture over the bread.
- Bake until blueberry juices are bubbling around the edge of the pan and the bread is heated through, 20 to 25 minutes.
- To make blueberry syrup:.
- Cook the blueberries and maple syrup in a small saucepan over medium heat until most of the blueberries burst, 3 to 5 minutes, stirring occasionally.
- Pour the syrup through a sieve into a heatproof pitcher, pressing on the solids to extract as much blueberry flavor as possible.
- Stir in the lemon juice.
- Set the pitcher in a pan of warm water to keep warm until ready to serve.
Nutrition Facts : Calories 656.2, Fat 28, SaturatedFat 9, Cholesterol 205.1, Sodium 545.5, Carbohydrate 90.5, Fiber 5.1, Sugar 51, Protein 14.4
Tips:
- For a richer flavor, use a combination of light and dark brown sugar.
- If you don't have a baking dish, you can use a large skillet instead.
- Make sure the butter is melted before adding it to the other ingredients.
- Don't overmix the batter, or the French toast will be tough.
- Cook the French toast over medium heat so that it has time to cook through without burning.
- Serve the French toast immediately with your favorite toppings, such as butter, syrup, or fruit.
Conclusion:
This recipe for Baked Blueberry Pecan French Toast is truly a breakfast or brunch indulgence. It's easy to make and packed with flavor. The blueberries and pecans add a wonderful sweetness and crunch, while the cinnamon and nutmeg add a warm, inviting spice. Serve this dish with your favorite toppings, such as butter, syrup, or fruit, and enjoy!
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