"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

BLUEBERRY PECAN BAKED FRENCH TOAST Recipe

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This recipe for BLUEBERRY PECAN BAKED FRENCH TOAST, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terry Hussin

Category:
Category:

Ingredients:  
Ingredients:  
1 lg. loaf French bread
6 lg. eggs
3 cups whole milk
1/2 tsp. cinnamon
1 tsp. vanilla
1-1/2 cups brown sugar, divided
1 cup pecans
1/4 cup + 1 tbsp. butter, divided
1/4 tsp. salt
2 cups blueberries

Directions:
Directions:
Coat a 9x13" pan with cooking spray. Cut bread into 2" cubes; place in pan. In a large bowl, whisk eggs, milk, cinnamon, vanilla and 1/2 cup brown sugar; pour evenly over bread. Cover, chill overnight in fridge.

When ready to bake, heat oven to 350. Saute pecans in 1 tbsp. butter for a couple minutes. Sprinkle with salt. Add pecans and blueberries evenly over mixture. Sprinkle 1 cup brown sugar over top and dab remaining butter on top of sugar. Bake loosely covered with foil for 50-60 minutes. Uncover and bake another 15-20 minutes until liquid is absorbed and top is golden brown. Let rest a few minutes before serving.

Serve French toast with warm maple or blueberry syrup.

 

 

 

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