From Better Homes & Gardens:
Topped with fresh blueberry syrup, this spin on a timeless breakfast favorite doesn’t get any better. Bacon or sausage links make an excellent accompaniment.
Cooks&Books&Recipes Featured Cook Bev:
I don’t often crave sweets for breakfast. I’d much prefer to slide 15 soft-boiled eggs down my throat and call it a day. OH I’M JOKING! They’d have spinach and cheese on them.
But something happened to me the other night when the hubs and I were watching this show on TV that featured the best diners in America. Everything from the beloved greasy spoon where all the waiters have tattoos to the cool, hipster, more trendy hot spots where all the waiters . . . well, have tattoos. One common thread among these joints (besides the tats) that I noticed and that made me keep my face intact as it was sliding off my head in a river of drool was the French toast.
GAH, these people know how to make French toast. Some were 14 miles high and perfectly adorned with fruits and weird nuts. Others were nestled in a plate, swimming in butter and syrup and powdered sugar and I HAVE NO IDEA WHY I NEEDED IT SO MUCH. But I did.
And guess what? I found the EXACT CURE in the Better Homes and Gardens Ultimate Casseroles Book! The sound of the enormous sigh that emitted from my head when I found this recipe proved to me just how much I need a life.
This French toast was incredible. You mix up the batter the day before and pour it over Italian bread. Let it sit overnight in the fridge. And then you bake the next morning, with loads of fresh blueberries and pecans and a little brown sugar and butter on top and oooommmmmgggg.
I might need sweets for breakfast more often. Well, right after my 15 soft-boiled eggs. Duh.
Baked Blueberry-Pecan French Toast
Featured Recipe From: The Ultimate Casseroles Book
Yield: 6-8 Servings
Prep Time: 30 Minutes
Cook Time: 35 Minutes
Total Time: 9 Hours, 15 Minutes
- 12 ounces Italian bread, cut into 6 to 8 slices (each about 1 inch thick)
- 5 eggs, beaten
- 2 ½ cups milk, half-and-half, or light cream
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla
- ½ teaspoon ground nutmeg
- 2 cups fresh blueberries
- 1 cup coarsely chopped pecans
- ¼ cup packed brown sugar
- ¼ cup butter, melted
- Powdered sugar
- 1 cup fresh blueberries
- ½ cup maple syrup
- 1 tablespoon lemon juice
- Butter a 3-quart rectangular baking dish. Arrange bread slices in dish, overlapping if necessary.
- In a large bowl combine eggs, milk, 2/3 cup brown sugar, 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 and chill for 8 to 24 hours.
- Preheat oven to 350°F. Evenly sprinkle 2 cups blueberries and pecans over bread mixture. In a small bowl stir together 1/4 cup brown sugar and 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 1 cup blueberries and 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.*
nutrition facts per serving: 716 cal., 31 g total fat (10 g sat. fat), 210 mg chol., 516 mg sodium, 97 g carb., 5 g dietary fiber, 15 g protein.
*test kitchen tip: The blueberry syrup may be made up to 1 day ahead. Cover and refrigerate; reheat before serving.
© 2011 Meredith Corporation
Reprinted with permission from The Ultimate Casseroles Book, by Better Homes and Gardens (John Wiley & Sons, Inc.)