If not, look away, 'cause here it comes.....
But this one is well worth a look, I assure you.
Baked Blueberry-Pecan French Toast. Just one look at that title over at Epicurious and I knew I had to try it. And the 146 mostly positive reviews only served to support that decision.
One of the negative things mentioned by reviewers is that this dish came out soggy. Armed with that knowledge and the fact that I forgot to start this the night before, I cut the milk back to 2 cups instead of 3. I almost chickened out and didn't make it at all since I only had 3-4 hours to soak the bread instead of the 8 hour minimum stated, but I'm glad I threw caution to the wind because it came out just fine.
The original recipe called for toasting the pecans in the oven and then tossing with butter and salt. I didn't see the need to dirty two different dishes (one for toasting and one for tossing), so I just toasted them in a non-stick skillet on the stovetop, adding the butter and salt once the pecans became fragrant.
We enjoyed this baked French toast very much. The custard is very nice without being too rich - the whole milk is a nice compromise between skim milk, which does nothing for flavor or texture, and cream, which tends to be too rich and is quite high in fat. I do recommend using whole milk rather than skim - I'm not a big fan of making these kinds of dishes too low in fat (like using skim milk and egg beaters) - I'd rather have the real thing less often, but that's just my preference.
My only slight problem - the pecans got a little overly toasted while baking. You might be able to skip toasting them altogether, letting them toast as the dish bakes. Or alternately, you may want to cover the dish loosely with aluminum foil, partway through the baking time.
We served this with just a touch of real maple syrup, but the original recipe calls for making a blueberry-maple syrup, but most reviewers agreed that this French toast didn't really need any syrup at all.