Ingredients

Instructions

  1. Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish.
  2. 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.
  3. Preheat oven to 375°F.
  4. 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.
  5. Increase temperature to 400°F.
  6. 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.
  7. Drizzle butter mixture over bread and bake mixture 35 minutes, or until any liquid from blueberries is bubbling.
  8. Blueberry Syrup:.
  9. In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes.
  10. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice.
  11. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
  12. Serve French toast with syrup.