We served this for Valentine's Day (who doesn't like breakfast for dinner?) along side a bowl of fresh mixed fruit and free range maple sausages. Yum. Excuse the picture . . . seems easier these winter days to open instagram and take a shot.
Ingredients: 4 eggs, room temperature 2 C. whole milk, room temperature (I used 2%) 1/4 C. maple syrup, plus extra for serving 1 1/2 tsp cinnamon 6 C day-old bread, in bite size pieces (I used a loaf of French bread) 1 C fresh or frozen blueberries, thawed/drained (I would increase to to 1 1/2 C next time) 3 Tb butter plus extra for buttering casserole dish 2 Tb brown sugar 1/2 C pecan pieces Powdered sugar
Preheat oven to 350. Butter a 9x9 (or similar) casserole dish. Beat together eggs, milk, syrup and cinnamon. Add bread pieces. Fold in blueberries. Spoon into casserole dish, and allow to sit for 10 minutes so that the bread absorbs egg mixture.
In a small pan over low heat, melt butter. Toss in pecans to coat. Add brown sugar and coat. Distribute pecan mixture evenly over casserole. Cover loosely with aluminum foil so pecans don't burn. Bake for 35 minutes. Remove foil and bake for an additional 10-15 minutes until a knife inserted in the center comes out clean. Allow to cool for 5-10 minutes and sprinkle with powdered sugar.
*Recipe found in local magazine.