My friend Cecilia asked me for this recipe so I thought it would be a good chance to share something delish and feature a pic of Cecilia and Stewart's daughter Edi, who is the just the cutest, most good-natured baby I have ever met.
OVERNIGHT BLUEBERRY FRENCH TOAST
Night before
1 (24 inch) baguette/French loaf
7 large eggs
2 1/2 cups evaporated milk (~1 2/3 cans)
1 teaspoon nutmeg
1 tablespoon cinnamon
1 tablespoon vanilla
3/4 packed light brown sugar
In the morning before you wow your brunch guests
1/4 cup packed light brown sugar
1 cup pecans
1 stick unsalted butter, melted
1/4 teaspoon salt
2-3 cups fresh blueberries or 1-12 oz bag frozen blueberries
Butter a 9x13. Cut bread on the bias and arrange in one layer in baking dish. Sprinkle both sides of bread with cinnamon to taste. In a large bowl whisk eggs, milk, nutmeg, vanilla, cinnamon and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by the bread, at least 8 hours and up to one day.
Preheat oven to 350 degrees. In a shallow baking pan, spread the pecans and toast until fragrant, about 8 minutes. Toss pecans and blueberries over toast. Pour over melted butter, salt and 1/4 cup of brown sugar mixture. Increase temperature to 375 and bake for ~25 minutes.
I have made this many times since getting the recipe from dear friend-amazing woman Jackie Young. I have occasionally replaced the eggs with egg substitute with no deleterious effects. Just be sure to use STALE bread otherwise the liquid will not be absorbed. It feeds a bunch of people and the leftovers morph into breakfast bread pudding with successive zaps in the microwave on cold winter mornings. Yum.
Here you go, Cecilia! Miss you. ♥
 |
| Awwww Edi! Edi Wang on a bike ride (I took this one). |
Night before
1 (24 inch) baguette/French loaf
7 large eggs
2 1/2 cups evaporated milk (~1 2/3 cans)
1 teaspoon nutmeg
1 tablespoon cinnamon
1 tablespoon vanilla
3/4 packed light brown sugar
In the morning before you wow your brunch guests
1/4 cup packed light brown sugar
1 cup pecans
1 stick unsalted butter, melted
1/4 teaspoon salt
2-3 cups fresh blueberries or 1-12 oz bag frozen blueberries
Butter a 9x13. Cut bread on the bias and arrange in one layer in baking dish. Sprinkle both sides of bread with cinnamon to taste. In a large bowl whisk eggs, milk, nutmeg, vanilla, cinnamon and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by the bread, at least 8 hours and up to one day.
Preheat oven to 350 degrees. In a shallow baking pan, spread the pecans and toast until fragrant, about 8 minutes. Toss pecans and blueberries over toast. Pour over melted butter, salt and 1/4 cup of brown sugar mixture. Increase temperature to 375 and bake for ~25 minutes.
I have made this many times since getting the recipe from dear friend-amazing woman Jackie Young. I have occasionally replaced the eggs with egg substitute with no deleterious effects. Just be sure to use STALE bread otherwise the liquid will not be absorbed. It feeds a bunch of people and the leftovers morph into breakfast bread pudding with successive zaps in the microwave on cold winter mornings. Yum.
Here you go, Cecilia! Miss you. ♥
Thanks Julie, you are the best! I am making it for Edi's first birthday party this weekend. Wish you were here too! Miss you as well.
ReplyDelete