Quilters raved about this company-worthy breakfast dish we enjoyed at a recent
Blueberry Pecan French Toast
6 challah bread
6 large eggs
3 cups whole milk
½ teaspoon nutmeg
1 teaspoon vanilla
1 cup brown sugar
1 cup pecans
½ stick unsalted butter, + 1tsp.
¼ teaspoon salt
2 cups blueberries (about 12oz)
1 cup blueberries (for syrup)
½ cup maple syrup
1 tablespoon fresh lemon juice
For Syrup: Cook blueberries and maple syrup until berries burst (about 3 minutes).
Pour through a sieve into a heat proof pitcher, pressing solids, and stir in the lemon
juice. (can be made a day ahead. Serve warm.)
For Toast: Butter a 9x13 baking dish. Cut the challah into 1 inch cubes and toss
into the baking dish. In a large bowl, whisk together eggs, milk, nutmeg, vanilla and
¾ cup brown sugar. Pour this evenly over the bread. Chill, covered, until the mixture
is absorbed (at least 8 hours and up to one day).
Preheat oven to 350 degrees. In a shallow baking pan, spread the pecans and toast
until fragrant (about 8 minutes). Sprinkle with 1tsp. butter and the salt. (This can be
done in a frying pan on top of the stove, very carefully. Use low to medium heat.)
Increase oven temperature to 400 degrees. Sprinkle pecans and blueberries over
bread mixture. Cut ½ stick of butter and heat in a small saucepan with ¼ cup of
brown sugar. Drizzle over bread and bake 30 minutes, until any liquid from the
blueberries bubbles and the casserole is firm.
NOTE: For a change, instead of brown sugar in the custard, substitute stale donuts
and/or cheese Danish for ½ the bread. Just break up the donuts and Danish into
1-inch cubes and place on the baking dish with the challah.