January 6, 2010

Recipe: Baked Butter-Pecan French Toast with Blueberry Syrup (Recipe from Ruth Reichl, "Gourmet Today")

24-inch long baguette

6 large eggs

2 cups whole milk

1 cup packed brown sugar, divided

½ teaspoon freshly grated nutmeg

1 teaspoon vanilla

4 tablespoons unsalted butter

¼ teaspoon salt

½ cup cream

1 cup pecans, lightly toasted, coarsely chopped

Blueberry syrup

1 cup blueberries

½ cup maple syrup

1 tablespoon fresh lemon juice

1. Generously butter a 9x13-inch baking dish. Cut 20 inch-thick slices of baguette and arrange in one layer in the baking dish.

2. Whisk together the eggs, milk, ¾ cup brown sugar, nutmeg and vanilla until well combined, and pour evenly over bread. Let the bread soak for 10 minutes. Turn slices over and cover surface with a large sheet of plastic wrap. If necessary, place a small baking dish on top to keep the bread submerged. Refrigerate mixture until all the liquid is absorbed, at least 8 hours, or up to 24 hours.

3. Preheat oven to 350 degrees. Combine remaining butter, salt and cream in a small pan and bring just to a boil, stirring until sugar has dissolved. Stir in pecans. Spoon mixture over the bread. Bake until bread is puffed, edges are lightly browned and liquid is absorbed, 40-45 minutes.

4. Meanwhile, make the syrup by combining the blueberries and maple syrup in a small saucepan. Cook over moderate heat until berries burst, about 3 minutes. Stir in lemon juice. Serve French toast with syrup.


Posted by Orrin Judd at January 6, 2010 7:24 AM
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