Overnight Blueberry-Pecan French Toast

overnight blueberry-pecan french toast
nonstick spray
1 baguette, cut into 20 1-inch slices
6 eggs
3 cups milk
1 cup brown sugar
vanilla to taste
nutmeg to taste
1 cup pecans, toasted
2 cups blueberries, fresh or frozen

Coat a 9 x 13-inch baking dish with nonstick spray and arrange the baguette slices in a single layer in the dish. In a large bowl, whisk together eggs, milk, three-fourths of the brown sugar, vanilla and nutmeg. Pour the mixture evenly over the bread. Cover and chill the mixture overnight. There will appear to be a lot of moisture when the mixture goes into the refrigerator, but it will all soak into the bread.

Just before baking, sprinkle the remaining one-quarter cup brown sugar, pecans and blueberries over the bread. Bake the dish in a 350-degree oven for 30 minutes or until golden and bubbling. Serve with maple syrup. For an added treat, heat the syrup with blueberries and have blueberry-flavored maple syrup.

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