Baked Blueberry-Pecan French Toast

Baked Blueberry-Pecan French Toast

You can use any thick bread that you want.  I used a baguette as I knew would be soft inside but crunchy on the outside. I like to soak mine overnight, so the hardness of the bread helps not make it too soggy.  I like using a mix of cream and milk, you can use all milk if you like. Don't use skim milk too liquidy. You can try coconut milk and/or coconut cream.

Ingredients

Butter
1 baguette cut in slices about 11/2  inch thick
1 cup Heavy Cream
11/2 cup of milk, whole or 2%
5 eggs
1/4 cup of packed brown sugar
1 tsp of madagascar vanilla paste
1 tsp grated fresh nutmeg, or ground is fine
2 tsp of vietnamese cinnamon 
2 cups fresh blueberries 
1 cup chopped pecans
1/2 stick butter
1/4 cup of brown sugar
Maple syrup

Butter one side of each slice of bread, lay buttered side down in a 13X9 baking dish. Mix Milk, Heavy cream, brown sugar and vanilla together and pour over bread.  Sprinkle the nutmeg and cinnamon over each slice.  Let sit in the refrigerator over night, so the liquid will soak in, covered.

Heat oven to 350 degrees. Take Baking dish out of fridge for 20 minutes before baking.  Sprinkle blueberries and pecans over the top of the soaked slices of bread. Melt the butter and brown sugar in the microwave and pour over the pecans.  Bake for 35-40 minutes uncovered.

Serve warm with heated Maple syrup.







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