Ingredients
1 day-old French bread baguette (16 ounces) 4 large eggs plus 2 large egg yolks2-1/2 cups whole milk1/2 cup packed brown sugar, divided 2 teaspoons vanilla extract1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1 cup chopped pecans1/4 cup butter, melted1/8 teaspoon salt1 cup fresh or frozen unsweetened blueberriesSAUCE:1 cup fresh or frozen unsweetened blueberries1/2 cup sugar1/2 cup plus 1 tablespoon water1 tablespoon cornstarch1 tablespoon butter2 teaspoons lemon juiceSweetened whipped cream, optional
Preparation
Cut baguette into 1-in. slices. Cut each slice in half. Arrange bread in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, egg yolks, milk, 1/4 cup brown sugar, vanilla, cinnamon and nutmeg; pour over bread. Refrigerate, covered, 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. In a small bowl, combine pecans, melted butter, salt and remaining sugar; spoon over bread mixture.
Bake, uncovered, 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.
In a small saucepan, combine blueberries, sugar and 1/2 cup water. Bring to a boil over medium heat; cook and stir 3 minutes or until slightly thickened. In a small bowl, mix cornstarch and remaining water until smooth; stir into blueberry sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until berries pop. Remove from heat; stir in butter and lemon juice. Serve with French toast. If desired, top with with whipped cream.
