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Full Online Book HomeLearning KitchenBreakfastandbrunches - French Toast Baked Blueberry French Toast
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Breakfastandbrunches - French Toast Baked Blueberry French Toast Post by :maxfield Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1801

Click below to download : Breakfastandbrunches - French Toast Baked Blueberry French Toast (Format : PDF)

Breakfastandbrunches - French Toast Baked Blueberry French Toast

A 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
2 cups blueberries (about 12 ounces)


Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in 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°F.

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°F.

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 mixture 20-25 minutes, or until any liquid from blueberries is bubbling.
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1 loaf bread -- cubed 8 oz cream cheese -- softened 12 large eggs 1 cup milk 1/2 cup maple syrup 1/2 teaspoon vanilla The night before serving, line the bottom of 9x13 pan with cubed bread. In mixing bowl, whip the cream cheese and add the eggs, one at a time. Then slowly add the milk, maple syrup and vanilla. Pour this mixture over bread. Cover and refrigerate overnight. The next morning bake the casserole uncovered at 350 for 45 minutes or until golden brown.
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