Baked Blueberry-Pecan French Toast with Blueberry Syrup

Ingredients

• 1 (24-inch) baguette
• 6 large eggs
• 3 cups whole milk
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon vanilla
• 1 cup packed light brown sugar
• 1 cup pecans (about 3 ounces)
• 1/4 cup (1/2 stick) plus 1 teaspoon unsalted butter
• 1/4 teaspoon salt
• 2 cups blueberries (about 12 ounces)

For syrup:

• 1 cup blueberries (about 6 ounces)
• 1/2 cup pure maple syrup
• 1 tablespoon fresh lemon juice

Directions

Butter a 13 by 9-inch baking dish. Cut twenty 1-inch slices, on the bias, 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 degrees 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 degrees F.

Sprinkle pecans and blueberries evenly over bread mixture. Cut 2 ounces (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.

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.