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!
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.
baking pan and toast in middle of oven until fragrant, about 5 minutes. Toss pecans
in bowl with 1 teaspoon butter.
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.
Jeanne & Jim at the
Thomas Shepherd Inn B&B in Shepherdstown, WV