Overnight Blueberry-Pecan French Toast
1 baguette cut into 20 1 inch-slices
3 cups of milk
1 cup brown sugar, divided
1 tsp vanilla
1/2 tsp nutmeg
1/4 cup butter
1 cup pecans, toasted
2 cups blueberries, fresh or individually frozen
1 cup blueberries
1/2 cup maple syrup
Coat a 9 by 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, 3/4 cup brown
sugar, vanilla and nutmeg. Pour the mixture evenly over the bread. Cover and
chill the mixture for a least 8 hours or overnight. Just before baking, sprinkle
the pecans and blueberries over the
bread. Melt the butter in a small saucepan and add the remaining 1/4 cup of
sugar and stir until dissolved, then pour the mixture over the bread.
Bake the dish in a 400 degree oven for about 20 minutes or
until golden and bubbling. Serve with blueberry syrup.
Heat the blueberries and syrup in a small saucepan for about 3 minutes.
Pour the syrup through a sieve, press the blueberries to extract the juice.
Serve warm over French toast.