Baked Blueberry-Pecan French Toast With Blueberry Syrup

• 1 thick crusted baguette (24-inches)
• 6 large eggs
• 3 cups whole milk
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon vanilla
• 1 cup packed brown sugar
• 1 cup pecans (about 3 ounces)
• 1/4 cup unsalted butter (plus 1 teaspoon extra to be used for the pecan topping)
• 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

1. Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish.
2. 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.
3. Preheat oven to 375u0b0F.
4. 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.
5. Increase temperature to 400u0b0F.
6. Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted.
7. Drizzle butter mixture over bread and bake mixture 35 minutes, or until any liquid from blueberries is bubbling.
8. Blueberry Syrup:.
9. In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes.
10. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice.
11. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
12. Serve French toast with syrup.

eggs, milk, freshly grated nutmeg, vanilla, brown sugar, pecans, unsalted butter, salt, blueberries, syrup, blueberries, maple syrup, lemon juice

Taken from www.food.com/recipe/baked-blueberry-pecan-french-toast-with-blueberry-syrup-206404 (may not work)