I haven’t posted in a while so I’m feeling some pressure to come back with something pretty amazing so you’ll remember how much you’ve missed me.
I think you’ll be pleased with my pick. It’s probably one of my favourite brunch/potluck dishes. And, so easy to whip together the night before or the morning of. Best served slightly warm, this is a great week-end dish, bursting with fresh blueberries and nutmeg. The pecan crumble on top is a must.
I have served this at many brunches and everyone loves it. This week-end I decided to try it in my Wilton Shell Pan. The warm individual French Toasts popped out on to our plates like a dream.
We serve it up with some homemade blueberry sauce ~ which let me tell you is not necessary but takes this dish over the top!
Baked French Toast
* adapted from The Pioneer Woman
◾1 loaf French Bread
◾2 1/2 cups Half and Half Cream
◾1/2 cup Sugar
◾1/2 cup Brown Sugar
◾2 tbsp Vanilla Extract
◾ 1/2 tsp Nutmeg
For the Topping:
◾1/2 cup Flour
◾1/2 cup Firmly Packed Brown Sugar
◾1 teaspoon Cinnamon
◾1/4 teaspoon Salt
◾ 1/2 cup Cold Butter, Cut Into Pieces
◾ 1 cup chopped pecans
◾ 1 cup Blueberries
1. This can be cooked in 2 deep dish pie plates or a 9 x 13 pan. Tear the bread into chunks and evenly distribute in the pan. Scatter fresh blueberries throughout the bread. Whisk together the eggs, cream, sugars, nutmeg and vanilla. Pour over the bread and berries. Cover the pan and refrigerate- you can bake it now or in the morning!
2. In a small bowl, mix the flour, brown sugar, cinnamon, salt and pecans. Add the butter and mix with a fork or pastry blender until the butter is crumbled. Store in the fridge until you’re ready to use it.
3. When you’re ready to bake, remove the casserole from the fridge and sprinkle the topping evenly on top. Bake for 45 minutes to an hour.