Fans of bread pudding, custard, or blueberries will have to try this southern-style baked French toast. It is topped with butter, sugar, pecans, and blueberries.
“This is a perfect breakfast to serve overnight guests,” says Ellen Doherty Rooney about her recipe in the Garden District Centennial Cookbook.
I concur as I was awakened at her home to the alluring aromas of cinnamon, sugar, butter, and bread baking. The scents heightened everyone’s anticipation of breakfast.
Blueberry French toast
1 loaf French bread, day old
2 eggs
625 ml (2 ½ cups) milk
50 ml (¼ cup) butter, melted
250 ml (1 cup) packed light brown sugar, divided
5 ml (1 tsp) vanilla extract
2 ml (½ tsp) cinnamon
250 ml (1 cup) chopped pecans
500 ml (2 cups) blueberries, fresh or frozen, thawed and drained
Night before serving: Line 33 cm x 22.9 cm (13 x 9-inch) baking dish with bread slices. Combine eggs, milk, 175 ml (3/4 cup) brown sugar, vanilla and cinnamon. Pour over bread. Cover and refrigerate overnight.
Remove from refrigerator half an hour before baking.
Pre-heat oven to 200°C (400°F). Sprinkle with pecans. Combine butter and remaining brown sugar. Drizzle over the top. Bake uncovered at for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer, or until knife inserted in center comes out clean.
Recipe courtesy of Ellen Rooney, Garden District Centennial Cookbook, Garden District Civic Association, Baton Rouge, LA: Morris Press Cookbooks, 2011.
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