Our first bread + butter recipe for change

What's this? you might ask. We've been looking for ideas to make our blog more interactive, and a few of our followers suggested that sharing recipes might help. Our friend Jen started us off with one of her favorites. Please feel free to contribute your own favorite recipes for change (those that are affordable and can help fill a lot of bellies) by sending them to our email address: info@breadandbutterproject.com

Be sure to include your first name and last initial, as well as your city/town and state for proper attribution. By submitting a recipe, you are agreeing that your submission may be posted on our blog and included in future bread + butter fundraising efforts, including potential cookbook publications.

Do try this at home:

Baked Blueberry-Pecan French Toast

1 Baguette
6 large eggs
3 cups whole milk
1/2 tsp. nutmeg
1 tsp. vanilla
1 cup brown sugar
1 cup pecans
1/2 stick of butter plus 1 tsp
1/4 tsp salt
3 cups blueberries (1 cup is for syrup)(prefer fresh, but frozen works also)
1/2 cup pure maple syrup
1 tbsp. fresh lemon juice

Butter a 9x13 inch baking dish. Cut baguette in about 20, 1 inch slices and arrange in 1 layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla and 3/4 cup brown sugar and pour over bread. Cover and chill until all the liquid is absorbed by the bread (at least 8 hours or overnight).

Preheat oven to 350 degrees.

In a shallow pan , spread pecans evenly and toast in middle of the oven until fragrant (about 6 minutes). Toss with 1 tsp. butter and salt and set aside.

Increase oven to 400 degrees.

Sprinkle 2 cups of blueberries over bread mixture. Cut 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 until browned and blueberries are bubbling (20-30 minutes). Sprinkle with pecans and serve with blueberry syrup (recipe follows)

Blueberry syrup:

Remaining 1 cup of blueberries
maple syrup (preferably pure)
Lemon juice

In a small saucepan, cook blueberries and syrup over moderate heat until berries have burst. Pour syrup through a sieve into a heatproof bowl, pressing on solids. Discard mashed solids. Stir in lemon juice. Serve warm with french toast. Syrup may be made 1 day ahead and stored in fridge. Warm before serving.

Jen V.
Newburyport, MA

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