Evening Edge
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Day-Before Blueberry French Toast
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Top recipe: 
2004 Golden Whisk Awards
(Our top 10 recipes of the year)
"Purple blueberries, warm syrup, crunchy nuts: This casserole is comfort food at its absolute best." That's how writer Deborah Geering described this specialty of Judye Derr of Canton, another "In the Kitchen With . . . " subject. Keep this recipe in mind every time you're planning a brunch and want to avoid last-minute hassles.
Hands on time: 15 minutes Total time: 1 hour and 5 minutes Serves: 10
Ingredients:
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1 loaf French bread
6 eggs
3 cups milk
2 teaspoons vanilla extract
1 cup brown sugar, lightly packed
2 pints fresh (or 4 cups frozen) blueberries, divided
1 cup chopped pecans or walnuts
2 cups maple syrup
Instructions:
The day or evening before serving, cut bread into 1-inch slices. Place in a single layer in a lightly oiled or buttered 9-by-13-inch baking dish. Break eggs into a mixing bowl, beat slightly, then mix in milk and vanilla extract. Pour egg mixture over bread, cover and refrigerate overnight.
In the morning, preheat oven to 350 degrees. Sprinkle brown sugar over bread, then top with 1 pint (2 cups) blueberries and the chopped nuts. Bake for 45 to 50 minutes, until the bread has puffed slightly.
In a small saucepan, heat the syrup and remaining blueberries over medium heat. Pass with the French toast.
In the morning, preheat oven to 350 degrees. Sprinkle brown sugar over bread, then top with 1 pint (2 cups) blueberries and the chopped nuts. Bake for 45 to 50 minutes, until the bread has puffed slightly.
In a small saucepan, heat the syrup and remaining blueberries over medium heat. Pass with the French toast.
Nutrition:
Per serving, without syrup: 369 calories (33 percent from fat), 11 grams protein, 52 grams carbohydrates, 1 gram fiber, 14 grams fat, 118 milligrams cholesterol, 355 milligrams sodium.
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