Tuesday, November 22, 2011

Blueberry Pecan French Toast Souffle

With Thanksgiving just two short days away I thought I'd share a SO SIMPLE, yet amazingly yummy souffle recipe.  You can make this tomorrow, refrigerate it overnight and then pop it in the oven for Thanksgiving brunch; to keep everyone happy until the big bird comes out of the oven.  OR, prep it now and bake it the morning after Thanksgiving when the last thing you want to do is cook!  Enjoy!

Blueberry French Toast Souffle – (serves 6 - 8)

1 long baguette, sliced 2” thick
6 eggs
3 cups milk
1 cup brown sugar, packed
1 tsp vanilla
1 tsp nutmeg
1 cup chopped pecans
2 cups fresh blueberries

Greased 13 x 9 baking dish
Arrange bread slices in baking dish (lay flat)
Whisk together eggs, milk, brown sugar, vanilla and nutmeg
Pour mixture over bread
Cover and refrigerate overnight
Just before baking sprinkle with the pecans and blueberries
Bake uncovered at 350 for 30 - 40 minutes until golden brown and bubbly

Can be served with crispy bacon or chicken/apple sausage and warm syrup if your heart desires.

Blueberry Pecan French Toast with crispy bacon

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