- Butter, for the pan
- 6 (1-inch thick) slices brioche or challah bread
- 6 large eggs
- 2 cups half & half
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- Zest from 1/2 large orange (about 3/4 tablespoon)
- 3/4 cup maple syrup
- 1/4 cup fresh blueberries
- 1/4 cup chopped pecans
- Coat the bottom and sides of a 9×13 inch baking dish with butter. Arrange the slices of bread in the pan (cutting pieces to fit as necessary). Set aside.
- In a large bowl, beat together the eggs, half & half, honey, vanilla, cinnamon, salt, and orange zest until evenly combined. Pour the egg mixture over the bread slices and let it soak for about 10 minutes. Flip the bread slices over to soak the other side. Press down on the bread slices with a sheet of wax paper or a rubber spatula to help the mixture soak through. Cover the pan and refrigerate overnight.
- The next morning, heat oven to 350 degrees. Bake the french toast, uncovered, until the bread is slightly puffy and is lightly browned on top, 30-40 minutes.
- In a small saucepan, bring the maple syrup and fresh blueberries to a simmer and remove from heat immediately.
- Using a knife, score the French toast in-between slices of bread and serve with blueberry syrup and pecans.
Recipe courtesy of Seasons 52.