Baked Blueberry-Pecan French Toast With Blueberry Syrup - cooking recipe

Ingredients

1 thick crusted baguette (24-inches)
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)
1/4 cup unsalted butter (plus 1 teaspoon extra to be used for the pecan topping)
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

Preparation

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 375\u00b0F.
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.
Increase temperature to 400\u00b0F.
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 35 minutes, or until any liquid from blueberries is bubbling.
Blueberry Syrup:.
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.