As a bed and breakfast serving a full hit breakfast every morning we sure do have a lot of breakfast recipes. No matter how many great new recipes we try there are always those tried and true favorites that we just keep circling back to. One of our absolute favorites as well as the one we get the most recipe requests for is the Blueberry French Toast Streusel. If you’re feeling adventurous you can even try the maple rum sauce to go with it!
1 cup chopped pecans – toasted
12 slices thick-cut bread (or 16 slices of regular sandwich bread)
1 pint blueberries
8 large eggs
3 cups half and half
1/4 cup light brown sugar
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
1 stick unsalted butter, softened
1 cup packed light brown sugar
2 tablespoons dark corn syrup
1 cup thick rolled oats (not instant or quick cooking)
1/4 teaspoon ground nutmeg (less if fresh grated)
Fresh blueberries, for garnish (if desired)
Coat a 9×12 glass baking dish with butter or vegetable oil.
Cut the bread into 1-inch cubes and layer evenly in baking dish. Sprinkle blueberries on top.
Combine eggs, half & half, sugar, vanilla & cinnamon and pour over bread.
For the topping, combine the butter, sugar & corn syrup in a mixing bowl outfitted with a paddle and mix on medium-high until creamy, about two minutes. Fold in the toasted pecans, oats and nutmeg just to combine.
Dollop & carefully spread the topping onto the top of the bread, Cover with foil and refrigerate overnight.
Bring dish to room temperature before baking. When ready to bake, preheat oven to 375 degrees
Place the dish over a rimmed baking sheet as this will drip when baking
Bake covered in foil for about 40 minutes. Remove the foil and bake for another 10 minutes. Reduce the oven to 275 degrees and let sit in oven for another 10 minutes.
Remove from oven and let rest for 10 minutes before slicing.
MAPLE RUM SAUCE:
1 1/2 cups heavy cream
1/3 cup packed dark brown sugar
1/4 cup maple syrup
1/3 cup plus 3 tablespoons spiced rum
3 teaspoons corn starch
Combine the cream, sugar, maple syrup and 1/3 C rum in a medium sauce pan and bring to a slow boil over low heat. Dissolve the corn starch in the remaining 3T of rum. Whisk in the cornstarch mixture, lower the heat & cook for another 2 minutes, until thickened. Remove from heat and serve warm.