Blueberry Pecan French Toast

I suspect that every B&B in the country has their own version of baked French toast that they make for breakfast – there are recipes all over the internet, in B&B cookbooks and on cooking blogs vying for your attention. One of our guests tweeted a picture of our take on this dish this morning, so I thought it might be nice to share our recipe. I’ve changed it in this past year, making it with a whole-grain protein-enriched bread (Arnold’s Healthfull, if you’re interested), to make it a bit healthier for our guests.  Jim thinks it tastes better with the new bread!

Baked Blueberry-Pecan French Toast
1 loaf Arnold’s Healthfull 10-grain Bread 
6 large eggs
1 1/4 cup milk
1/2 teaspoon nutmeg
1 teaspoon vanilla
1/3 plus 1/4 cup packed brown sugar
1 cup pecans, chopped
1/2 stick plus 1 teaspoon unsalted
butter
2 cups blueberries
Butter a 9×13 baking dish. Arrange the slices of bread in the dish, overlapping down the pan so that each piece when baked will be two bread slices thick. Whisk together
eggs, milk, nutmeg, vanilla, and 1/3 cup brown sugar in a large bowl
and pour evenly over bread.  Chill pan, covered, until all
liquid is absorbed by bread, overnight.
You can toast the pecans the day before or in the morning before the final preparation.  Preheat oven to 350 F.  Spread pecans evenly in a shallow
baking pan and toast in middle of oven until fragrant, about 5 minutes. Toss pecans
in bowl with 1 teaspoon butter.
To bake the French toast:
Preheat over to 350 F.
Sprinkle pecans and blueberries evenly
over bread mixture. Cut remaining 1/2 stick butter into pieces and heat with
remaining 1/4 cup brown sugar in a small saucepan, stirring, until butter is melted.
Drizzle butter mixture over bread and bake mixture 45 minutes or until any liquid from
blueberries is bubbling.
Make 6 generous servings.

Jeanne & Jim at the
Thomas Shepherd Inn B&B in Shepherdstown, WV

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