Breakfast Club: Island Chapter

Can I get a what what for breakfast? All week I've been sampling some seriously good morning creations here on Vancouver Island. But before I devoured every morsel like a crazy jackal, I somehow managed to snap a photo (no fingers where lost in the process, I swear). Although for some recipes I have been sworn to secrecy I can let you in on one... just one. Drum roll please!

Baked Blueberry-Pecan French Toast Island Style

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• a 24-inch baguette or baba's brioche
• 6 eggs
• 3 cups milk
• 1 teaspoon vanilla
• 3/4 cup packed brown sugar
• 1 cup pecans
• 1/4 cup unsalted butter
• 1/4 teaspoon salt
• 2 cups blueberries
• zest of one lemon

Butter a 13 x 9-inch baking dish or use individual ramekins. Cube the baguette and layer with blueberries in the baking dish. In a large bowl whisk together eggs, milk, zest, vanilla, brown sugar and pour evenly over bread. Chill overnight. Wake up and bake in a 350°F oven for 30 minutes, or until any liquid from blueberries is bubbling. Sprinkle toasted pecans on top and serve with drizzled real maple syrup. Hello!

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BREAKFAST PHOTOS: Simple hard boiled egg with a warm café latte, eggs benedict with thick cut bacon and creamy hollandaise sauce, fresh raspberry buttermilk pancake the size of a small child, roasted tomato and sharp cheddar omelette with homemade whole wheat bread, individually baked blueberry french toast with a glass of chilled mimosa, hot homemade bread with peach preserves and farm butter. Yum.