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R ecipe  O f Chef On The Go
T he Month

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Baked Blueberry-Pecan French Toast With Blueberry Syrup



Recipe courtesy of Gourmet Magazine


1     (24-inch) baguette
6     large eggs 
3     cups whole milk 
1/2  teaspoon freshly grated nutmeg 
1     teaspoon vanilla 
1     cup packed brown sugar 
1     cup pecans (about 3 ounces) 
1/2  stick (1/4 cup) plus 1 teaspoon unsalted butter 
1/4  teaspoon salt 
3     cups blueberries (1 cup of which will make the syrup) 
1/2  cup pure maple syrup 
1     tablespoon fresh lemon juice 


Butter a 13 by 9-inch baking dish. Cut 20 (1-inch) slices from baguette and arrange in 1 layer in the baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.  

Preheat oven to 350 degrees.

In a shallow baking pan, spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.  

Increase temperature to 400 degrees.

Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring until butter is melted. Drizzle butter mixture over bread and bake for 20 minutes, or until any liquid from the blueberries is bubbling.  

Meanwhile, in a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving. Serve French toast with syrup.


Yield: 6 generous servings

 

 



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Niceville, Florida  32578
Phone: (850) 729-3377
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