A very easy, great-tasting casserole for your family or breakfast guests. I suggest serving it with maple syrup and fresh fruit and/or sausage for a complete meal. Plan ahead- this needs to sit overnight. Adapted from the One Armed Chef cookbook.
- Grease a 13 x 9 inch baking dish.
- Arrange the bread in a single layer in the dish.
- In a large bowl, beat the eggs. Add in the milk, nutmeg, vanilla, and 3/4 cup of the brown sugar. Stir well to mix.
- Pour egg mixture evenly over the bread. Cover and let sit 8 hours or overnight.
- When ready to bake, preheat the oven to 400 degrees.
- In a small saucepan over medium heat, melt the butter and remaining 1/4 cup of brown sugar, stirring well.
- Top the egg mixture with the pecans and blueberries, then drizzle on the butter sauce.
- Bake for 45 minutes until set and golden brown on top.
- Serve with warm maple syrup.
Fabulous recipe in taste & soo easy to prepare. I used frozen BB cuz they were cheaper. I added cinnamon to the egg mixture as did other reviwers. Left out the nuts cus I didn't have any. I Cooked it for about 40 minutes, but middle peices could've been a little more done. The smell was devine while baking, when I removed it from the oven the bread was so puffy, it was beautiful. We both enjoyed this dish & it will be repeated in our home. Thanks for posting.
Delicious. I used a French baguette because I couldn't find French bread. The slices were much smaller so I fit about 25 small slices in the 9x13 pan. Next time I'll try to find French bread, but the baguette worked fine. I added about 1/3 tsp of cinnamon to the egg mixture. I left out the pecans. I only let my bread sit for 6 hours and I turned the bread slices over after 3 hours so that both sides of the bread could soak in the egg mixture. I used frozen blueberries because they were cheaper than fresh blueberries and they worked fine so I'll use frozen next time too. I'll definitely make this again sometime. Thanks for sharing!
Really tasty. I tried this but couldn't eat too much due to the carb content. I changed the cooking method by letting my bread soak during the day, then topping it with the caramel sauce and cooking overnight in the crock pot. The caramel sauce soaked into the bread and while this didn't crisp up on top like I'm sure it does in the oven, I was able to serve this for breakfast on a busy school day. I'll make this again but will add cream cheese to the bread mixture before cooking.