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Blueberry French Toast Bake Recipe

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This recipe for Blueberry French Toast Bake, by , is from The Murphy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Murphy
Added: Monday, July 14, 2008


24" baguette or 12 slices of bread
6 large eggs
1 1/2 cups milk
1/2 tsp nutmeg
1 tsp vanilla
1 cup brown sugar
1 cup pecans
1/2 stick plus 1 tsp butter
1/4 tsp salt (optional)
1-2 cups blueberries

Butter a 13 x 9 baking dish. Cut 20, 1 inch slices from baguette or cube the white bread. Arrange in one layer in baking dish.

In a large bowl, whisk eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour over bread. Cover and refrigerate over night.

Preheat oven to 350. On a cookie sheet, toast pecans until fragrant/8 minutes. Toss with 1 tsp butter and salt.

Sprinkle pecans and blueberries over mixture. Cut 1/2 stick butter into pieces and in small saucepan heat with remaining 1/4 cup brown sugar. Stir until butter is melted. Drizzle over bread and bake mixture about 40 minutes or until any liquid from blueberries is bubbling.

Serve alone or with real maple syrup - no Aunt Jemima allowed!!!

Personal Notes:
Personal Notes:
Tom and I entertain a lot and this is one of my favorites for breakfast or brunch.




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