Nutritional Info

Nutrition Facts

Serving Size 1 (112g)

Calories 177
Calories from Fat 60 (34%)
Amount Per Serving %DIV
Total Fat 6.7g 10%
Saturated Fat 2.7g 14%
Monounsaturated Fat 2.6g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 14.6mg 5%
Sodium 283.5mg 12%
Potassium 115.7mg 2%
Total Carbohydrate 16.7g 6%
Dietary Fiber 0g 0%
Sugars 15.2g
Protein 10.1g 20%

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Recipe Description
A friend of mine recently visited Paris and had the most divine French toast. She recreated this recipe, perfect for serving to weekend houseguests or indulging in all on your own.
Prep time
24 hr 25 min
Cook time
45 min
Ready In
25 hr 10 min

Ingredients

Serves Tool

Serves To:USMetric
2   14 inch french baguette loaves
5   large eggs
3 Cup(c)  1% milk
1/2 Teaspoon(t)  nutmeg, ground
1 Teaspoon(t)  vanilla extract
1/4 Cup(c)  brown sugar, packed
1 Cup(c)  unsalted pecans
4 Tablespoon(T)  unsalted butter
1 Cup(c)  fresh blueberries
1/4 Cup(c)  brown sugar, packed
1 Cup(c)  fresh blueberries
1/2 Cup(c)  pure maple syrup
1 Tablespoon(T)  lemon juice, freshly squeezed

Preparation

Bake the bread the evening before you make the French toast and keep fresh in ziplock bags. Lightly grease a 13 by 9 inch baking dish. Slice 20 one inch pieces from the fresh baguettes and place into the baking dish in a single layer. In a medium to large mixing bowl, whisk together the eggs, milk, nutmeg, vanilla and the 1/2 cup of brown sugar and pour evenly over the bread in the baking dish. Chill this, covered, until all the liquid is absorbed by the bread. Overnight is a good time to let this happen. Preheat the oven to 350° F. Spread out the pecans evenly on a baking sheet and toast in the oven or toaster oven for a few minutes, tossing with a teaspoon of the unsalted butter. Remove from the oven and set aside. Increase the oven temperature to 400° F. Evenly sprinkle the 2 cups of blueberries and the toasted pecans over the bread and egg mixture, Slice the butter into a pan and heat with the brown sugar, stirring until the butter has melted. Drizzle this mixture over the bread and egg mixture and bake for 35 to 40 minutes. Either the day before, or while the French toast is baking, make your syrup. In a medium saucepan, cook the 1 cup of the blueberries and the maple syrup over medium heat until the berries have blended with the syrup, about 3 minutes. Pour the syrup through a sieve to get rid of the solids. Stir in the lemon juice. Serve the Paris style French toast with the syrup. Pour syrup over each serving, heated or reheated.

Additional notes

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