Monday, June 15, 2015: Blueberry Pecan French Toast with Blueberry Syrup by Barbara Fenzl


Blueberry Pecan French Toast with Blueberry Syrup

Serves 8


French toast:

1 tablespoon butter, softened

1 baguette, cut into twenty 1-inch slices

6 large eggs

3 cups whole milk

½ teaspoon freshly grated nutmeg

1 teaspoon vanilla

¾ cup packed brown sugar


1 cup pecans

1 teaspoon unsalted butter, softened

¼ teaspoon salt

2 cups fresh blueberries or one 12-ounce bag, thawed

4 tablespoons unsalted butter, cut into pieces

¼ cup packed brown sugar


1 cup fresh blueberries or 6 ounces frozen, thawed

½ cup pure maple syrup

1 tablespoon fresh lemon juice


French toast: Butter a 13-by 9-inch baking dish with the tablespoon of softened butter. Arrange the bread slices in one layer in the dish. In a large bowl, whisk together the eggs, milk, nutmeg, vanilla, and brown sugar. Pour evenly over bread and chill, covered, until all liquid is absorbed, at least 8 hours or overnight.

Pecans: Preheat oven to 350°F. Spread pecans on a baking sheet and toast in the middle of the oven until fragrant, about 10 minutes. Toss pecans in the pan with butter and salt. Sprinkle pecans and blueberries over bread mixture.

Increase oven temperature to 400°F.

Sprinkle pecans and blueberries over the bread mixture. Put butter and brown sugar in a small saucepan and melt, stirring, over medium heat. Drizzle butter mixture over pecans and berries. Put baking dish in the oven and bake until any liquid from the blueberries is bubbling, about 20 to 25 minutes.

Syrup: In a small saucepan cook blueberries and maple syrup over moderate heat until blueberries have burst, about 3 minutes. Strain syrup into a heatproof pitcher, pressing on the solids, and stir in lemon juice. If making ahead of time, refrigerate, covered, and reheat before serving.