A delightful baked breakfast dish combining the flavors of blueberries and pecans, topped with a zesty lemon syrup.
Prepare a baking dish by greasing it with butter.
Ensure the dish is well-greased to prevent sticking.
Slice the baguette into 1-inch thick slices and arrange them in the baking dish.
Use day-old bread for better absorption of the custard.
In a mixing bowl, whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup of brown sugar.
Whisk thoroughly to ensure the sugar dissolves completely.
Pour the custard mixture evenly over the bread slices. Cover and refrigerate for at least 8 hours or overnight.
Refrigerating overnight allows the bread to fully absorb the custard.
Preheat the oven to 375°F (190°C).
Ensure the oven is fully preheated before baking.
Toast the pecans in the oven for 8 minutes until fragrant.
Stir the pecans halfway through toasting for even browning.
Sprinkle the toasted pecans and blueberries over the soaked bread.
Distribute the toppings evenly for consistent flavor.
Bake the dish at 375°F for 35 minutes until golden and bubbling.
Check the dish halfway through to ensure even baking.
In a saucepan, cook blueberries and maple syrup over medium heat until the berries burst, about 3 minutes.
Stir occasionally to prevent sticking.
Strain the syrup through a sieve and stir in lemon juice.
Press the solids gently to extract maximum flavor.
Serve the baked dish warm with the prepared syrup drizzled on top.
Garnish with extra blueberries or a sprinkle of powdered sugar for presentation.
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