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La Belle Cuisine - More Breakfast Recipes

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"To cook is to create. And to create well...
is an act of integrity, and faith."


Baked Blueberry-Pecan French Toast
with Blueberry Syrup



 Stonewall Kitchen, LLC
Specialty & Gourmet Foods - Barefoot Contessa Pantry

"All happiness depends on a leisurely breakfast."
~ John Gunter

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Bowl of Blueberries
Bowl of Blueberries
Photographic Print

Unangst, Andrew
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La Belle Cuisine


Baked Blueberry-Pecan French Toast
with Blueberry Syrup

Gourmet June 1999

“You don't have to be in the kitchen at the crack of dawn to prepare a
terrific breakfast. In this recipe the French toast is soaked overnight
like bread pudding - in the morning all you need to do is add the
topping and pop it in the oven. Serve it with coffee, juice, and
fresh fruit and you've got a well-rounded way to start the day.”

A 24-inch baguette
6 large eggs
3 cups whole milk
1/2 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)

For syrup
1 cup blueberries (about 6 ounces)  
1/2 cup pure maple syrup  
1 tablespoon fresh lemon juice

Butter a 13 x 9-inch baking dish. Cut twenty 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 8 hours, and up to 1 day.
Preheat oven to 350 degrees F.
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 tea-
spoon butter and salt.
Increase temperature to 400 degrees F.

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 blue-
berries is bubbling.

Make syrup while French toast is baking: In a small saucepan cook blueberries and maple syrup over moderate heat until berries have
burst, about 3 minutes. Pour syrup through a sieve into a heatproof
pitcher, pressing on solids, and stir in lemon juice. Syrup may be
made 1 day ahead and chilled, covered. Reheat syrup before
serving. Serve French toast with syrup. Serves 6 generously.

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