Print
Ingredients
4 T. unsalted butter, melted
3/4 cup firmly packed brown sugar
1 loaf brioche or challah bread, sliced 1 1/2 inches thick
8 large eggs, lightly beaten
1 cup whole milk
1/3 cup honey
1 T. vanilla extract
1/2 t. ground nutmeg
1/4 t. ground ginger
1/8 t. salt
3/4 cup fresh blueberries
1/2 cup chopped pecans
Confectioners’ sugar
maple syrup(optional)
In a 13X9 inch baking dish, combine melted butter and brown sugar. Arrange bread slices evenly in baking dish.
In a medium bowl, whisk together eggs, milk, honey, vanilla, nutmeg, ginger and salt. Pour over the bread, letting egg mixture soak in. Top evenly with blueberries and pecans. Cover, and refrigerate for at least 3 hours or up to 12 hours.
Preheat oven to 350 degrees.
Let chilled casserole stand at room temperature for 20 minutes. Cover and bake for 25 minutes. Uncover to brown, about 5-10 minutes. Remove to a wire rack to cool slightly. Sift confectioner’s sugar over casserole. Serve hot or warm with maple syrup, if desired.
Ingredients4 T. unsalted butter, melted3/4 cup firmly packed brown sugar1 loaf brioche or challah bread, sliced 1 1/2 inches thick8 large eggs, lightly beaten1 cup whole milk1/3 cup honey1 T. vanilla extract1/2 t. ground nutmeg1/4 t. ground ginger1/8 t. salt3/4 cup fresh blueberries1/2 cup chopped pecansConfectioners’ sugarmaple syrup(optional)
In a 13X9 inch baking dish, combine melted butter and brown sugar. Arrange bread slices evenly in baking dish.In a medium bowl, whisk together eggs, milk, honey, vanilla, nutmeg, ginger and salt. Pour over the bread, letting egg mixture soak in. Top evenly with blueberries and pecans. Cover, and refrigerate for at least 3 hours or up to 12 hours. Preheat oven to 350 degrees.Let chilled casserole stand at room temperature for 20 minutes. Cover and bake for 25 minutes. Uncover to brown, about 5-10 minutes. Remove to a wire rack to cool slightly. Sift confectioner’s sugar over casserole. Serve hot or warm with maple syrup, if desired.
Back to Recipe List
This entry was posted
on Wednesday, July 28th, 2010 at 8:28 pm and is filed under .
You can follow any responses to this entry through the RSS 2.0 feed.
Both comments and pings are currently closed.
