Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Butter a 3-quart rectangular baking dish. Arrange bread slices in dish, overlapping if necessary.
In a large bowl, combine eggs, milk (or half-and-half or cream), 2/3 cup brown sugar, vanilla and nutmeg. Slowly pour egg mixture evenly over bread. Press lightly with a rubber spatula or the back of a large spoon to moisten bread. Cover; chill for 8 to 24 hours.
Preheat oven to 350°F. Evenly sprinkle 2 cups blueberries and the pecans over bread mixture. In a small bowl, stir together the remaining 1/4 cup brown sugar and the melted butter. Drizzle butter mixture over pecans.
Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Sprinkle with confectioners’ sugar.
Meanwhile, combine the remaining 1 cup blueberries and the maple syrup in a small saucepan; cook and stir over medium heat for about 3 minutes or until blueberries have burst. Pour syrup through a sieve into a heatproof pitcher, pressing juice out of blueberries. Stir in lemon juice.
Serve French toast with blueberry syrup.