Oven Baked Blueberry French ToastFrom UNIVERSITY AVENUE BED AND BREAKFAST
- 1- 1/2 loaves of 1-2 day old frech bread
- 2- 1/2 cups whole milk
- 5 Eggs
- 1 cup packed brown sugar (divided)
- 1 vanilla
- Some ground nutmeg
- 1 cup chopped Pecans
- 1/4 cup butter
- 2 cups blueberries
Ingredients used in the topping are 1 cup of chopped Pecans, 1/4 cup of butter and 2 cups of blueberries.
Baking items you will need are a mixing bowl, wisk, 2 oven safe baking dishes, non-stick cooking spray, measuring cup and measuring spoons.
Begin by coating the baking dishes with the non-stick cooking spray and then cut slices of the french bread into about 1 inch pieces.
Arrange the slices in the pans but do not squish them.
Next, whisk together the 5 eggs.
Then stir in the 2-1/2 cups of whole milk.
Measure out 3/4 cup of packed brown sugar and slowly add it into the egg mixture stirring it in.
Lastly, add in 1 teaspoon of Vanilla and 1/2 teaspoon of ground nutmeg.
Stir together until well blended.
This is what it will look like when blended.
Pour the mixture evenly over the two pans of sliced bread coating each slice.
Cover with foil and place in fridge over night.
In the morning preheat your oven to 400 Degrees and then measure out the 1 cup of Pecans and 2 cusp of Blueberries.
Remove the pans of bread from the fridge and turn each slice of bread over.
Next sprinkly only the Pecans over the slices of bread.
In your microwave, melt a 1/4 cup of butter and then stir in the remaining 1/4 of packed brown sugar.
Drizzle the butter/sugar mixture over the slices of the bread.
Place in the oven and bake for 25 minutes. After 25 minutes sprikle on the Blueberries and bake for an additional 10 minutes.
Remove from the oven and allow to cool about 3 minutes.
Serve with fresh fruit bowl and slices of bacon (or your favorite breakfast meat).