This recipe is almost all prepared the night before and is a great breakfast for family and friends. It was featured in the Rhinebeck Farmers' Market 10th Anniversary Cookbook and was submitted by Linda Stanley, Vice President on the Board of Directors of the Farmers' Market and the former owner of the Veranda House B&B where it was enjoyed by many guests.Ingredients:
1 baguette *
3 cups whole milk *
6 eggs *
1 cup packed brown sugar
1 teaspoon vanilla
1/2 tsp freshly grated nutmeg
3 cups blueberries *
4 Tbsp or 1/2 stick unsalted butter *
1/2 cup pure maple syrup *
powdered sugar & fresh mint sprigs *
The night before:
Butter a 13 x 9-inch baking dish. Cut the baguette into 1-inch slices and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar Pour evenly over bread, cover and refrigerate overnight. In the morning all fo the liquid should be absorbed by the bread.
In the morning:
Preheat the oven to 400°F.
Sprinkle 2 cups blueberries over bread mixture. In a small saucepan, melt the butter and stir in the remaining 1/4 cup of brown sugar. Drizzle butter mixture over bread. Place the pan in the oven and bake 20 minutes until light brown crust is formed on the bread and the blueberries are bubbling.
While the French toast is baking, place the remaining cup of blueberries and the maple syrup in a saucepan and cook over moderate heat until berries have burst, about 5 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids. Serve French toast with a dusting of powdered sugar, fresh sprigs of ming and the blueberry syrup.
Serves 8
* This ingredient is available in the farmers' market
