Baked Croissant Blueberry French Toast With Crispy Pecans Recipes

BAKED BLUEBERRY-PECAN FRENCH TOAST WITH BLUEBERRY SYRUP

Steps:

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

BAKED CROISSANT BLUEBERRY FRENCH TOAST WITH CRISPY PECANS

Steps:

• For the French toast: Butter a 9-by-13-inch baking dish. Arrange the croissant halves in the baking dish. In a large bowl, whisk together the eggs, milk, half-and-half, nutmeg, vanilla, Grand Marnier, orange zest, 1/4 cup brown sugar, white sugar and salt. Pour this mixture over the croissants. Cover the baking dish and chill until all of the liquid is absorbed, at least 2 hours.
• For the topping: Preheat the oven to 350 degrees F. In a shallow baking pan, spread the pecans evenly and toast until fragrant, about 4 to 5 minutes. Remove from the oven and toss pecans with the 1 teaspoon butter and salt.
• Increase the oven temperature to 400 degrees F. Sprinkle the blueberries evenly over the croissant mixture. Melt 1/4 cup butter with 1/4 cup brown sugar, stirring until the butter is melted. Drizzle this mixture over the baking dish and bake for 20 inutes, or until the liquid from the blueberries is bubbling.
• For the blueberry syrup: In a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve; stir in the lemon juice.
• Sprinkle the croissant French toast with toasted pecans. Serve with the syrup.

BAKED BLUEBERRY PECAN FRENCH TOAST WITH BLUEBERRY SYRUP

Steps:

• Preheat the oven to 350°F
• Spread the pecan halves evenly on a baking sheet.
• Toast them until fragrant, about 8 minutes.
• Sprinkle the salt over the pecans and toss evenly to coat; set aside.
• Butter a 9- by 13-inch baking dish.
• Cut the baguette into 1 1/2 inch thick slices and arrange them in an even layer in the baking dish. If some of the bread slices won't fit, save them for another use - note that if you stack slices, the cooking time will increase.
• Whisk together the eggs, milk, 1/2 cup of the brown sugar, vanilla, and nutmeg in a large bowl, and pour the mixture evenly over the bread. Turn the bread slices to coat them evenly.
• Chill the mixture, covered with plastic wrap, until all the liquid is absorbed by the bread, at least 8 hours or overnight.
• Preheat the oven to 400°F Take the baking dish from the refrigerator and let sit for about 30 minutes to take some of the chill off.
• Just before baking, sprinkle the pecans and blueberries evenly over the soaked bread.
• Combine the butter with the remaining 1/4 cup brown sugar in a small saucepan and warm over medium heat, stirring, until the butter is melted. Drizzle the butter mixture over the bread.
• Bake until blueberry juices are bubbling around the edge of the pan and the bread is heated through, 20 to 25 minutes.
• To make blueberry syrup:.
• Cook the blueberries and maple syrup in a small saucepan over medium heat until most of the blueberries burst, 3 to 5 minutes, stirring occasionally.
• Pour the syrup through a sieve into a heatproof pitcher, pressing on the solids to extract as much blueberry flavor as possible.
• Stir in the lemon juice.
• Set the pitcher in a pan of warm water to keep warm until ready to serve.

BAKED BLUEBERRY-PECAN FRENCH TOAST WITH BLUEBERRY SYRUP

Steps:

• Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish. 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.
• Preheat oven to 350°F.
• 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.
• Increase temperature to 400°F.
• 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. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
• Make syrup while French toast is baking:
• In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
• Serve French toast with syrup.

BAKED BLUEBERRY FRENCH TOAST

Steps:

• Preheat the oven to 350. Grease a 3- to 4-quart casserole dish. (I use the same size you used.) Cut the bread into 1/2-inch squares.
• Process the Neufchatel, eggs, and maple syrup in a food processor until smooth. Add the sour cream, yogurt, milk, cinnamon, and vanilla, and process until smooth.
• Place half the bread in a single layer in the bottom of the prepared baking dish. Sprinkle on the blueberries. Pour on half the cream cheese mixture, spreading it evenly. Layer on the remaining bread, and pour on the remaining cream cheese mixture, spreading evenly.
• Cover tightly with foil and bake for 30 minutes. (Sometimes I let it sit overnight and bake in the morning.) Remove the foil and bake for 30 minutes more, until the French bread is well set, puffy and lightly browned.
• Garnish with sour cream and blueberries, and serve with maple syrup on the side.

BAKED BLUEBERRY-PECAN FRENCH TOAST WITH BLUEBERRY SYRUP

Steps:

• Butter a 13x9 in baking dish. Cut 20 1inch slices from baguette and arrange in one layer in baking dish. 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.
• Preheat oven to 350.
• In a shallow baking pan, spread pecans evenly and toast in the middle of oven until fragrant about 8 minutes. Toss pecans in pan with 1 tsp butter and salt.
• Increase temp to 400.
• 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. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
• Make syrup while French toast is baking: In a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids and stir in lemon juice. Syrup may be made 1 day ahead and chilled,covered. Reheat syrup before serving.