Blueberry Maple Pecan French Toast Casserole

For the syrup: In a small saucepan over medium heat, combine 1/4 cup of honey, 1/4 cup of maple syrup and 1 cup blueberries. Cook for 2-3 minutes or until berries have burst. You can strain the syrup if you want to, but I like to leave the blueberries in. Add lemon juice and set aside.

For the nuts: Preheat oven to 350°F. Spread pecans on a baking sheet sheet and toast about 6-7 minutes until fragrant. Toss with 1 tablespoon of butter and some salt (to taste) and set aside.

Cut French bread into 1″ pieces. Butter a 9 x 13 baking dish and spread the bread cubes in the pan. (You may not need to use all of them). Whisk together milk, eggs, 3/4 cup brown sugar, vanilla and nutmeg. Pour over the top of the bread, cover the dish and let it stand for 1 hour or overnight in fridge.

When you are ready to bake it, preheat oven to 400°F. Layer the remaining 2 cups of blueberries over the bread, then sprinkle the toasted pecans over the blueberries.

Heat 1/2 stick butter, 1/4 cup brown sugar and 1/2 teaspoon cinnamon in a small saucepan over low heat. When butter has melted drizzle it over the bread.

Bake for 1 hour or until puffed up and browned, and liquid from blueberries is bubbling. Casserole may need to cook longer if it’s taken directly from the refrigerator versus if at room temperature. When done, allow the casserole to sit for at least 10 minutes to set up before slicing it.

Now drizzle some of that warm Honey Blueberry Maple Syrup over the top, and a little cream if desired.

Note: If you want to make these individual sized like I did, just spread the bread crumbs and milk mixture evenly between your ramekins (however many you want to use). You will probably have more filling than you need, just gauge it by your eye. I half the recipe when I make individual servings. Individual sized casseroles will only need to bake 23-30 minutes, or until the bread is puffed, golden and sauce is bubbly.