Baked Blueberry-Pecan French Toast With Blueberry Syrup

• porções: 12 servings
• tempo ativo: 30 minutes
• tempo total: 1 hour 5 minutes

Ingredientes

1 thick crusted baguette (24-inches)

6 large eggs

3 cups whole milk

1/2 teaspoon freshly grated nutmeg

1 teaspoon vanilla

1 cup packed brown sugar

1 cup pecans (about 3 ounces)

1/4 cup unsalted butter (plus 1 teaspoon extra to be used for the pecan topping)

1/4 teaspoon salt

2 cups blueberries (about 12 ounces)

1 cup blueberries (about 6 ounces)

1/2 cup pure maple syrup

1 tablespoon fresh lemon juice

Instruções

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.

Nutrição

• Calorias: 542.9
• Gordura Total: 16.5
• Gordura Saturada: 5.4
• Colesterol: 109.3
• Sódio: 555.6
• Carboidrato Total: 84.8
• Fibra Dietética: 3.8
• Açúcares Totais: 35.2
• Proteína: 16.3