1. Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish. 2. 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. 3. Preheat oven to 375°F. 4. 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. 5. Increase temperature to 400°F. 6. 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. 7. Drizzle butter mixture over bread and bake mixture 35 minutes, or until any liquid from blueberries is bubbling. 8. Blueberry Syrup:. 9. In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. 10. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. 11. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving. 12. Serve French toast with syrup. ---------------------------------------------------------------------------
Nutrition
Ingredients
