it’s kind of funny when christmas falls on a wednesday. since we’ve been celebrating since monday evening, i’ve completely lost track of what day of the week it is.
we had a wonderful holiday and got lots of creative and interesting gifts. and of course, ate too much good food.
we started out tuesday morning with a baked french toast with pecan crumble and blueberry syrup. it’s a good holiday breakfast recipe because you can make all the components ahead of time and just pop it in the oven the day of.
and that’s exactly what i did.
Baked French Toast with Pecan Crumble and Blueberry Syrup
Recipe type: Breakfast
Serves: 6
Ingredients
For the french toast:
- 1 lb brioche, sliced 1 inch thick
- 4 large eggs
- 4 large egg yolks
- 2 cups heavy cream
- 2 cups whole milk
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
For the pecan crumble:
- ½ cup pecans
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons brown sugar
- ¼ teaspoon salt
For the blueberry syrup:
- 12 oz frozen or fresh blueberries
- 3 tablespoons lemon juice
- 1 cup maple syrup
- ½ cup greek yogurt
Instructions
Two days before serving:
- Spread bread out on a baking sheet to dry out.
Day before serving:
- In a food processor, combine all pecan crumble ingredients and pulse until coarsely mixed. Store in refrigerator until french toast is assembled.
- In a medium sized pot, combine blueberries and lemon juice. Cook until blueberries break down and start to thicken. Remove from heat and pour in maple syrup. Store in refrigerator, covered, until ready to serve.
- In a large bowl, whisk together eggs, egg yolks, cream, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt.
- Arrange bread, overlapping, in a 13 by 9 baking dish. Before going to bed that night, pour custard mixture over bread and soak. Bread should soak at least for 2 hours but overnight is better.
Day of:
- Preheat oven to 375.
- Sprinkle pecan crumble over bread.
- Cover with foil and bake for 25-30 minutes. Remove foil and bake until browned, another 35-40 minutes.
- Serve with blueberry syrup and a dollop of greek yogurt, if desired.
recipe adapted from bon appetit’s december 2013 issue.
2joining
writes 3jeroboam