BAKED BUTTER-PECAN FRENCH TOAST

FOR THE FRENCH TOAST:
4 tablespoons unsalted butter, divided use
1 (24-inch) long baguette
6 large eggs
2 cups whole milk
1 cup packed brown sugar, divided use
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
FOR THE BUTTER-PECAN MIXTURE:
1/4 teaspoon salt
1/2 cup heavy (whipping) cream
1 cup pecans, lightly toasted, coarsely chopped
FOR THE BLUEBERRY SYRUP:
1 cup blueberries
1/2 cup maple syrup
1 tablespoon fresh lemon juice

Generously butter (using 1-2 tablespoons of the butter) a 9x13-inch baking dish.

Cut 20 inch-thick slices of baguette and arrange in one layer in the baking dish.

Whisk together the eggs, milk, 3/4 cup brown sugar, nutmeg and vanilla until well combined, and pour evenly over bread. Let the bread soak for 10 minutes.

Turn slices over and cover surface with a large sheet of plastic wrap. If necessary, place a small baking dish on top to keep the bread submerged. Refrigerate mixture until all the liquid is absorbed, at least 8 hours, or up to 24 hours.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F.

Combine remaining butter, salt and cream in a small pan and bring just to a boil, stirring until sugar has dissolved. Stir in pecans. Spoon mixture over the bread.

Bake until bread is puffed, edges are lightly browned and liquid is absorbed, 40-45 minutes.

Meanwhile, make the syrup by combining the blueberries and maple syrup in a small saucepan. Cook over moderate heat until berries burst, about 3 minutes. Stir in lemon juice.

Serve French toast with syrup.

Makes 6 servings
Source: Gourmet Today edited by Ruth Reichl