MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Blueberry-Pecan French Toast
 Categories: Breads, Fruits, Nuts, Dairy
      Yield: 6 Servings
 
           Butter
     12 oz Italian bread; in 6 to 8
           - slices
      5 lg Eggs; beaten
  2 1/2 c  Milk, half-and-half, or
           - light cream
    2/3 c  Packed brown sugar
      1 ts Vanilla
    1/2 ts Ground nutmeg
      2 c  Fresh blueberries
      1 c  Coarse chopped pecans
    1/4 c  Packed brown sugar
    1/4 c  Butter; melted
           Powdered sugar
      1 c  Fresh blueberries
    1/2 c  Pure maple syrup
      1 tb Lemon juice
 
  Butter a 3-quart rectangular baking dish. Arrange bread
  slices in dish, overlapping if necessary.
  
  In a large bowl combine eggs, milk, the 2/3 cup brown
  sugar, the 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.
  
  Set oven @ 350ºF/175ºC.
  
  Evenly sprinkle the 2 cups blueberries and the pecans over
  bread mixture. In a small bowl stir together the 1/4 cup
  brown sugar and the 1/4 cup 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 powdered sugar.
  
  Meanwhile, for blueberry syrup, in a small saucepan
  combine the 1 cup blueberries and the maple syrup; cook
  and stir over medium heat 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.
  
  TEST KITCHEN TIP: The blueberry syrup may be made up to 1
  day ahead. Cover and refrigerate; reheat before serving.
  
  Better Homes & Gardens | October 2014
  
  MM Format by Dave Drum - 31 October 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Domino's Bread Bowl Pasta cause twice the carbs is better.
--- MultiMail/Win32 v0.49