This recipe, which will easily feed eight,calls for about a pint and a half of blueberries but after making it a lot I have found you can do it with one.
BAKED BLUEBERRY WALNUT FRENCH TOAST WITH BLUEBERRY SYRUP
The night before: 1 24-inch baguette or any firm bread loaf (cut ends off ) 6 large eggs 2 1/2 cups milk ( fat free is okay ) 1/2 teaspoon freshly grated nutmeg 1 teaspoon vanilla 3/4 cup brown sugar
Butter a 13x9 inch baking dish. Cut 20 (1 inch) slices of the bread diagonaly and arrange in dish overlapping each piece, you'll have about 10 slices in each row.In a large
bowl whisk together the rest of the ingredients. Pour mixture evenly over the bread. Cover and chill mixture over night or at least 8 hrs.
In the morning; Preheat oven to 375 degrees. Using 2 cups blueberries and 1cup walnuts, sprinkle over soaked bread (You can just eyecall the measurements to the amount you want on
top, it doesn't have to be exact) Using 1/2 stick butter cut in pieces and 1/4 cup brown sugar, melt both in a small saucepan, stirring until melted. Drizzle over bread then bake for 20 minutes or until any
liquid from blueberries is bubbling.
To make syrup; 1 cup blueberries 1/2 cup pure maple syrup 1 tbs lemon juice
In a small saucepan cook blueberries and syrup over moderate heat until berries burst, about 3 minutes.Pour syrup through a sieve into a heatproof pitcher,pressing solids,
and stir in lemon juice. Serve with the French toast. I hope you injoy this as we do.