It must be a sign of spring (possibly the only one in NYC this year) that the berries in the market are all on sale. Naturally this means I’ve been looking for ways to use them: Three Berry Pies, Compotes, Coulis, and of course, Blueberry French Toast.
This recipe is for a baked French Toast that can be prepared the night before. It comes from the Bottger Mansion of Old Town, Albuquerque, NM.
14 oz. milk
1/4 c. sugar
1 tsp. vanilla
1/4 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
7 large eggs
16 oz. loaf French bread, cut into 1â€ cubes
3 oz. cream cheese, cut into 1/2â€ cubes
1 c. fresh or frozen blueberries
1/2 c. chopped pecans
Grease a 9×13 inch baking dish. Place milk, sugar, vanilla, salt,
cinnamon, nutmeg, and eggs in a large bowl and beat with a hand
mixer until smooth. Add bread cubes and stir with a spoon until
Pour bread mixture into pan. Top evenly with cream cheese,
blueberries and pecans. Cover and refrigerate up to 24 hours.
Heat oven to 400F. Bake uncovered 20-25 minutes or until golden
brown. Cut into servings. Dust with powdered sugar and serve
with maple syrup.
Of course, any berries can be used. The pecans are kind of an added bonus, did you know that April is National Pecan Month?