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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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