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Baked Huckleberry French Toast
Filed under: Breakfast, Breakfast - French Toast.
This delicious French toast is easy to prepare the night before. It highlights delicious huckleberries that are native to the Pacific Northwest.
1 loaf of French Bread at least 20 inches long
6 large eggs
3 cups whole milk
1/2 teaspoon nutmeg
1 teaspoon vanilla
1 1/4 cup packed brown sugar
1 cup pecans
1 stick plus 1 teaspoon unsalted butter
1/4 teaspoon salt
3 cups huckleberries (2 cups for topping, 1 cup for syrup)
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice
Butter a 13 by 9-inch baking dish. Cut 20 slices (approx. 1 inch) from French bread and arrange in 1 layer in the baking dish. Whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour evenly over bread. Cover and place in refrigerator, at least 8 hours, and up to 1 day.
Preheat oven to 350 degrees. Spread pecans evenly on a baking sheet and toast about 8 minutes. Transfer to a small bowl and toss with 1 teaspoon butter and salt.
Increase temperature to 400 degrees. Sprinkle pecans and huckleberries evenly over bread mixture. Melt butter in a small saucepan heat with remaining 1/2 cup brown sugar, stirring until butter is melted. Pour butter mixture over bread, pecans and huckleberries and bake for 30 minutes, or until bubbling. Let stand at least 10 minutes before serving.
While this is baking or the night before: In a small saucepan, cook huckleberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a bowl, pressing on solids, and stir in lemon juice. If made the night before, chill until ready to use. Reheat syrup before serving. Serve French toast with syrup.
Yield: 8 servinge
Prep Time: 20 minutes
Cook Time: 40 minutes