Just the name of this recipe should make your mouth water. This is one of the first meals we ate down at the Zep’s shore house this past weekend and it was, in a word, decadent. And there was no chocolate involved I promise. It was rich and buttery, and the bread was drenched in that mix of egg and milk custard that makes french toast, well, french toast. And on top, soft warm blueberries and toasted pecans. This is a serious breakfast. You do need to soak the bread overnight so that it really soaks up that custard. If you want to make this for a special weekend guest, my advice to you: don’t get too drunk the night before lest you forget to soak your bread and instead be serving cereal for breakfast. Not impressive.
- 12 slices of french bread
- 6 eggs
- 3 cups whole milk
- 1 tsp vanilla
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1 cup brown sugar
- 2 cups fresh blueberries (frozen? are you kidding)
- 1/4 c butter, melted
- 1/2 c brown sugar
Butter a large roasting pan. Lay bread in the pan.
In a bowl, mix eggs, milk, vanilla, nutmeg, cinnamon, and 1 cup brown sugar. Pour over bread, cover and refrigerate overnight.
The next morning, preheat oven to 350 degrees F and sprinkle blueberries over the soaked bread. Set aside. On a baking sheet, sprinkle pecans and pour 1/4 cup melted butter over top. Roast in oven for 8 minutes, remove pan and pour over bread mixture. Then mix 1/4 cup melted butter and brown sugar and pour over entire french toast. Increase oven to 400 degrees F and bake for 20 to 30 minutes or until custard is set. Let it cool for 5 – 10 minutes, cut and serve. No need for maple syrup here.