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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°F | 2. Spread the pecan halves evenly on a baking sheet. | 3. Toast them until fragrant, about 8 minutes. | 4. Sprinkle the salt over the pecans and toss evenly to coat; set aside. | 5. Butter a 9- by 13-inch baking dish. | 6. Cut the baguette into 1 1/2 inch thick slices and arrange them in an even layer in the baking dish. If some of the bread slices won't fit, save them for another use - note that if you stack slices, the cooking time will increase. | 7. Whisk together the eggs, milk, 1/2 cup of the brown sugar, vanilla, and nutmeg in a large bowl, and pour the mixture evenly over the bread. Turn the bread slices to coat them evenly. | 8. Chill the mixture, covered with plastic wrap, until all the liquid is absorbed by the bread, at least 8 hours or overnight. | 9. Preheat the oven to 400°F Take the baking dish from the refrigerator and let sit for about 30 minutes to take some of the chill off. | 10. Just before baking, sprinkle the pecans and blueberries evenly over the soaked bread. | 11. Combine the butter with the remaining 1/4 cup brown sugar in a small saucepan and warm over medium heat, stirring, until the butter is melted. Drizzle the butter mixture over the bread. | 12. Bake until blueberry juices are bubbling around the edge of the pan and the bread is heated through, 20 to 25 minutes. | 13. To make blueberry syrup:. | 14. Cook the blueberries and maple syrup in a small saucepan over medium heat until most of the blueberries burst, 3 to 5 minutes, stirring occasionally. | 15. Pour the syrup through a sieve into a heatproof pitcher, pressing on the solids to extract as much blueberry flavor as possible. | 16. Stir in the lemon juice. | 17. Set the pitcher in a pan of warm water to keep warm until ready to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pecan half	1	cup		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
baguette	1			-	-	-	-
egg	5			357.5	1.8	31.4	23.775
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
brown sugar	3/4	cup	divided	239.85	45.006	7.5075	3.7439999999999998
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
nutmeg	1/2	teaspoon		5.775	0.5422	0.0642	0.3994
butter	4	tablespoons	unsalted cut	407.256	0.0341	0.4828	46.0705
blueberry	2	cups		168.72	42.8904	2.1904	0.9768
blueberry	1	cup		168.72	42.8904	2.1904	0.9768
maple syrup	1/2	cup		409.5	105.588	0.063	0.0945
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.