Is there anything better than a home cooked Saturday morning brunch? Waking up slow, throwing a pot of coffee on, with nothing to do is our idea of heaven. Over the years, we’ve experimented with many different types of breakfast recipes. Some have made the cut, and some have not. What we have learned is the importance of balancing savory and sweet. Whether you are gathering around the table or wrapped up in one of our warm wool blankets, black and white wool blanket, red plaid wool blanket & yellow wool blanket in front of the television, this meal is sure to fill you up. Get ready to tantalize your taste buds with this week’s brunch recipe favorite.
Baked French Toast
24-inch French baguette
6 large free range eggs
3 cups organic whole milk
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup packed organic brown sugar
1 cup organic pecans
1/4 cup plus 1 teaspoon unsalted butter
1/4 teaspoon Himalayan salt
Sliced bananas (or substitute with 2 cups of organic blueberries)
Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
Preheat oven to 350°F.
In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.
Increase temperature to 400°F.
Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
Serve French toast with pure maple syrup.
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