Ingredients: |
Ingredients: 1 (1 pound) loaf Italian bread, brioche, large dense baguette, or other dense white bread
5 large eggs
2 ½ cups whole milk
½ tsp. ground nutmeg
1 tsp. vanilla extract
¾ cup packed light brown sugar
¼ tsp. ground cinnamon
3 tbsps. unsalted butter, melted, plus more for the pan
1 cup pecans (about 3 ozs.) coarsely chopped
1 ½ cups frozen blueberries or mixed berries
Maple syrup
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Directions: |
Directions:The night before, butter a heavy roasting pan, 9x13 inches or larger. If you have large loaves of bread, cut them into slices ¾ inch thick and arrange the slices in the pan so they overlap slightly. If you have a baguette, cut the slices 1 inch thick and arrange them in one tight layer in the pan.
In a large bowl, combine the eggs, milk, nutmeg, vanilla, and ½ cup of sugar. Whisk until well combined. Pour the mixture evenly over the bread slices. Cover the pan with plastic wrap or foil and refrigerate overnight or for at least 3 hours.
Center a rack in the oven and preheat to 400 degrees. Mix the remaining ¼ cup sugar with the cinnamon. Uncover the pan and sprinkle the sugar mixture on top. Follow with the butter, and then the pecans and blueberries.
Bake for 30 to 40 minutes, depending on the size of the pan, until the bread is golden brown and the berry juices are bubbling. The French toast may puff up in the oven and then fall back to its original height while it cools. Serve slices warm, with, or without syrup. |
This recipe for Aunt Judy’s Lake House French Toast is from