We are back in Madison after enjoying a great time on Minnesota’s North Shore. We hiked, we relaxed and we ate! This is one of the recipes that has become a “tradition” whenever we are up there.
While I am not usually a fan of sweet breakfasts, I like the combination of flavors and textures in this recipe. The sweetness of the maple syrup, the creaminess of the cream cheese, the crunch of the pecans and the freshness of the blueberries combine to make a tasty way to start your day.
The recipe comes from The Minnesota Homegrown Cookbook published by an organization called Renewing the Countryside. I have modified the recipe slightly and added the blueberries.
Maple Pecan French Toast with Blueberries
1 loaf of challah, 3/4 inch slices
¾ cup half and half
¼ cup sugar
1 teaspoon vanilla extract
A pinch of salt
8 ounces cream cheese, softened to room temperature
½ teaspoon vanilla extract
2 tablespoons orange juice, freshly squeezed
¼ cup maple syrup
1 ½ cups pecans, coarsely chopped
Approximately 1 pint fresh blueberries
Preheat oven to 350 degrees Fahrenheit.
Slice the bread to ¾ in slices. Set aside.
In a large bowl, add the eggs, half and half, sugar, vanilla extract and salt and whisk until well blended.
Soak the slices in the egg mixture until both sides are fully saturated in a large, shallow pan.
Sprinkle half of the chopped pecans in a 9 x 13 inch cake pan. Lay four of the slices over the pecans and spread some of the cream cheese filling over the top of each slice. Add some blueberries and then top with the remaining slices. Cover with the remaining pecans.
Bake for 30 minutes. Serve with more maple syrup and the remaining blueberries.