Blueberry Pecan French Toast
  • 18-20 1-inch-thick slices of french bread
  • 6 large eggs
  • 2 cups whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla
  • 1 cup packed brown sugar
  • 1 cup pecans (about 3 ounces)
  • 1/2 stick (1/4 cup) plus 1 teaspoon unsalted butter
  • 1/4 teaspoon salt
  • 2 cups blueberries (about 12 ounces)
  1. Butter a 13 x 9-inch baking dish. Cut 18 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 4 hours, and up to 1 day.
  2. 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.
  3. Preheat oven to 400°F.
  4. 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.