Tiempo de cocción: 40 Porciones: 6
6 large eggs
2 1/4 cups 2% Milk
3/4 cup fat free half and half
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans
1/4 cup unsalted butter
2 cups blueberries
Spray with Pam a 13x9 inch baking dish. Cut 20 1 inch slices from baguette and arrange in one layer in baking dish. In a large bowl, whisk together eggs, milk, nutmeg, vanilla and ¾ 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 degrees F
In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes.
Increase temperature to 400 degrees F
Sprinkle pecans and blueberries evenly over bread mixture. Cut ½ stick butter into pieces and in a small saucepan heat with remaining ¼ cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 25-28 minutes or until any liquid from blueberries is bubbling.
Serve with Maple Grove Farms Blueberry Syrup. Serves 6 generously. Adapted from www.epicurious.com