{"id":41,"date":"2006-06-11T11:38:52","date_gmt":"2006-06-11T15:38:52","guid":{"rendered":"http:\/\/www.aaronseaver.com\/?p=41"},"modified":"2006-06-11T11:43:54","modified_gmt":"2006-06-11T15:43:54","slug":"baked-blueberry-pecan-french-toast-with-blueberry-syrup","status":"publish","type":"post","link":"https:\/\/www.aaronseaver.com\/?p=41","title":{"rendered":"Baked Blueberry-Pecan French Toast with Blueberry Syrup"},"content":{"rendered":"<p><span class=\"bodytext\">1 (24-inch) baguette<br \/>\n6 large eggs<br \/>\n3 cups whole milk<br \/>\n1\/2 teaspoon freshly grated nutmeg<br \/>\n1 teaspoon vanilla<br \/>\n1 cup packed brown sugar<br \/>\n1 cup pecans (about 3 ounces)<br \/>\n1\/2 stick (1\/4 cup) plus 1 teaspoon unsalted butter<br \/>\n1\/4 teaspoon salt<br \/>\n3 cups blueberries (1 cup of which will make the syrup)<br \/>\n1\/2 cup pure maple syrup<br \/>\n1 tablespoon fresh lemon juice<\/span><\/p>\n<p><span class=\"bodytext\" \/><span class=\"bodytext\">Butter a 13 by 9-inch baking dish. Cut 20 (1-inch) slices from baguette and arrange in 1 layer in the 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 degrees.<\/span><\/p>\n<p>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.<\/p>\n<p>Increase temperature to 400 degrees.<\/p>\n<p>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 for 20 minutes, or until any liquid from the blueberries is bubbling.<\/p>\n<p>Meanwhile, 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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 (24-inch) baguette 6 large eggs 3 cups whole milk 1\/2 teaspoon freshly grated nutmeg 1 teaspoon vanilla 1 cup packed brown sugar 1 cup pecans (about 3 ounces) 1\/2 stick (1\/4 cup) plus 1 teaspoon unsalted butter 1\/4 teaspoon salt 3 cups blueberries (1 cup of which will make the syrup) 1\/2 cup pure &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.aaronseaver.com\/?p=41\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Baked Blueberry-Pecan French Toast with Blueberry Syrup&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,3],"tags":[],"_links":{"self":[{"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/posts\/41"}],"collection":[{"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=41"}],"version-history":[{"count":0,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/posts\/41\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=41"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=41"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=41"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}