Baked French Toast With Fresh Blackberry Syrup

Serves 4


8 slices of your favorite bread. I like
the Pepperidge Farms French Bread.
5 eggs
½ C milk
½ C cream
1 t vanilla
1 C chopped and toasted pecans
Pinch of salt
1/4 C plus 2 T sugar
1 t cinnamon
Pint of fresh blackberries
4 T butter, divided
Powdered sugar for serving


  • Preheat the oven to 375 degrees F. With 1 T of the butter, grease the inside of a small 7 inch by 10 inch glass baking dish. Layer each slice of bread, overlapping, inside the dish.
  • In a large mixing bowl, combine the eggs, cream, milk, 2 T sugar, cinnamon, salt, and vanilla. Blend extremely well beating either by hand or with a hand mixer until smooth. Pour the mixture over the bread. Push down gently so the bread soaks up the eggy mixture. At this point either refrigerate overnight or for at least 30 minutes. I did it for only 30 minutes and it turned out amazing! Then sprinkle the toasted pecans on top.
  • Bake for about 25 minutes, or until golden and puffed.
  • While the French toast is baking, melt 3 T butter in a small saucepan. Add the rinsed and dried blackberries and the ¼ C sugar. Bring to a low boil, stirring. Then reduce and let it barely bubble for about 5 minutes, until the back of a spoon is coated. Remove and let cool.
  • To plate, cut a slice of the French toast and place on a plate, ladle with the syrup, sprinkle with powdered sugar!

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