Recipe by Munchkin Mama
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.
Top Review by Janni402
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.
- 1 loaf French bread, sliced 1-inch thick (probably wont need the whole loaf)
- 6 large eggs
- 2 cups milk
- 1⁄2 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 1 cup brown sugar, divided
- 1⁄4 cup butter (or stick margarine)
- 1 cup chopped pecans (optional)
- 2 cups blueberries (fresh or frozen)
Directions See How It's Made
- 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.