This recipe, adapted from Gourmet magazine, serves 6 generously, and comes together quickly. The night I made it I discovered I was out of brown sugar and used granulated sugar instead, but previously I’ve used brown sugar; both versions were delicious.
- 1 loaf Italian bread, cut into about 1 1/2” slices
- 6 large eggs
- 3 cups 2% milk
- 1/2 tsp ground nutmeg
- 1 tsp vanilla
- 1 cup sugar
- 1 cup pecans
- 2 cups blueberries, fresh or frozen
- 4 TBS unsalted butter, melted
- 1 cup blueberries, fresh or frozen
- 1/2 cup maple syrup
- 1 TBS fresh lemon juice
Coat a 13” x 9” pan with cooking spray, and arrange bread slices in pan (I do overlap them).
In a blender combine eggs, milk, nutmeg, vanilla and sugar,
then pour mixture over bread. Cover pan with foil and keep in the refrigerator overnight. In the morning, preheat oven to 350 degrees and, on a small shallow pan, toast the pecans for about 8 minutes, or until they are golden and you can smell them. Remove pecans and increase oven temperature to 400 degrees.
Unwrap pan; scatter first the pecans,
then the blueberries, over the bread. Drizzle with melted butter.
Bake french toast in oven for 25 minutes.
For syrup, combine blueberries and maple syrup in a small saucepan over medium heat.
When the berries have burst, strain syrup into a bowl through a fine-mesh sieve, discarding solids. Stir in lemon juice.