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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Blueberry Pecan French Toast

Cummulative Rating
N/A
Servings
Serves 6
Difficulty
Medium

Ingredients

One 24" gf French bread loaf
6 large eggs
3 cups milk
1/2 teaspoon nutmeg, freshly grated
1 teaspoon gf vanilla
1 cup gf brown sugar, packed
1 cup pecans
1/2 stick plus 1 teaspoon unsalted butter
1/4 teaspoon salt
2 cups blueberries

For syrup:
1 cup blueberries
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice

Directions

Butter a 13x9" baking dish. Cut french bread into 1" slices and arrange in single layer in baking dish. In a large bowl, whisk eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour evenly over bread. Cover and refrigerate over night.
Preheat oven to 350 degrees. Toast pecans on a baking sheet in oven about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt. Increase oven temperature to 400 degrees. Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and heat with 1/4 cup brown sugar in small saucepan, stirring until butter is melted. Drizzle butter mixture over bread and bake for 20 minutes or until blueberries are bubbling.
While french toast is baking, make syrup. In a small saucepan, cook blueberries and maple syrup over medium heat until berries have burst about 3 minutes. Pour syrup through a sieve, pressing on solids and stir in lemon juice. Serve french toast with blueberry syrup.

Tips

Remember, you will have to let this soak over night!
Gf french bread does not have the same characteristics as regular french bread, so you may find that your mixture will not absorb much liquid, even soaking over night. You can either pour out the unabsorpbed liquid for a dryer consistancy, or cook a little longer with liquid for more of an egg texture. Either way, this french toast makes a delightful weekend treat!

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