This recipe saves you early morning rushing.
Ingredients
Directions
Cut 1 baguette into 1” slices and place in a single layer in a 13”x9” baking dish that you’ve greased with coconut oil.
Top the bread with a mixture of 3 eggs, 1 cup milk, ½ cup brown sugar, ¼ tsp. nutmeg, and 1 tsp. almond extract.
Refrigerate overnight so the bread absorbs all of the liquid.
In the morning, toast 6 oz. pecans at 350° for about 5 to 8 minutes until they're fragrant.
Toss them with 1 Tbsp. melted butter and sprinkle over the bread along with the blueberries.
Mix 3 Tbsp. melted butter with ½ cup brown sugar, ¼ tsp. salt, and ¼ tsp nutmeg.
Drizzle over bread, nuts, and fruit.
Bake dish uncovered at 400° for 20 to 25 minutes until things look a bubbly and golden brown.
You can also simmer maple syrup in a medium saucepan with whatever fruit you have on hand while the French toast bakes, then serve the fruit-syrup sauce warm on the side.
Ingredients
Directions
Cut 1 baguette into 1” slices and place in a single layer in a 13”x9” baking dish that you’ve greased with coconut oil.
Top the bread with a mixture of 3 eggs, 1 cup milk, ½ cup brown sugar, ¼ tsp. nutmeg, and 1 tsp. almond extract.
Refrigerate overnight so the bread absorbs all of the liquid.
In the morning, toast 6 oz. pecans at 350° for about 5 to 8 minutes until they're fragrant.
Toss them with 1 Tbsp. melted butter and sprinkle over the bread along with the blueberries.
Mix 3 Tbsp. melted butter with ½ cup brown sugar, ¼ tsp. salt, and ¼ tsp nutmeg.
Drizzle over bread, nuts, and fruit.
Bake dish uncovered at 400° for 20 to 25 minutes until things look a bubbly and golden brown.
You can also simmer maple syrup in a medium saucepan with whatever fruit you have on hand while the French toast bakes, then serve the fruit-syrup sauce warm on the side.