Hi E.,
We have three favorites, and since my mom is the Gourmet in the family, she gave me these. They are delicious and I have made them as special treats occasionally just for our house!
Baked Blueberry-Pecan French Toast with Blueberry Syrup
Recipe courtesy Gourmet Magazine
Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 8 hours
Cook Time: 20 minutes
Yield: 6 servings
User Rating:
1 (24-inch) baguette
6 large eggs
3 cups whole milk
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup packed light brown sugar
1 cup pecans (about 3 ounces)
1/4 cup (1/2 stick) plus 1 teaspoon unsalted butter
1/4 teaspoon salt
2 cups blueberries (about 12 ounces)
For syrup:
1 cup blueberries (about 6 ounces)
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice
Butter a 13 by 9-inch baking dish. Cut twenty 1-inch slices, on the bias, from baguette and arrange in one layer in baking dish.
In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
Preheat oven to 350 degrees F.
In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.
Increase temperature to 400 degrees F.
Sprinkle pecans and blueberries evenly over bread mixture. Cut 2 ounces (1/2 stick) butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
CRANBERRY NUT BREAD
1 loaf
2 c. flour 1/4 c. shortening
1 c. sugar 1 t. grated orange peel
1 1/2 t. baking powder 3/4 c. OJ
1 t. salt 1 beaten egg
1/2 t. baking soda 1 c. cranberries chopped
1/2 c. walnuts chopped
Combine dry ingredients and cut in shortening. Combine orange peel, OJ and egg. Add to dry mixture. Fold in cranberries and walnuts. Bake in greased loaf pan at 350o for 1 hour.
(These also make great gifts, etc.)
POACHED FRUIT WITH WALNUTS
Easy Entertaining by California Culinary Academy
Turn simple fresh fruit into a compote fit for breakfast or for dessert. Serve plain for breakfast or warm with vanilla ice cream for dessert.
4 apples, peeled, cored and quartered or sliced thick
4 pears, peeled, cored and quartered or sliced thick
12 dried apricots (or peaches)
2 cups white wine or apple juice
½ cup sugar or Splenda
1 vanilla bean, cut in half lengthwise (I use ½ vanilla bean)
½ cup toasted walnuts
In a 3 quart saucepan, place apples, pears and dried apricots; add white wine, sugar and vanilla bean, and simmer until apples and pears are tender but still firm (15-20 minutes).
Stir in walnuts, place in a serving dish, and cool completely. Chill until serving time
Serves 8.