Baked Blueberry Pecan French Toast

Tasty Kitchen. I LOVE blueberries ....

• Ready In: 55 mins
• Serves: 8
• Yields: 1 9x13 pan

Ingredients

• 1  loaf baguette
• 1  cup milk
• 6  whole eggs
• 1⁄2 teaspoon nutmeg
• 1  teaspoon vanilla
• 3⁄4 cup brown sugar, Divided
• 1  cup pecans, Chopped
• 1⁄4 cup butter, cubed
• 1  teaspoon butter
• 2  cups fresh blueberries

Directions

1. Butter a 9×13 baking dish. Cut 1 1/2 inch slices from the baguette and arrange in one layer in the dish (about 6-8 slices). Whisk together eggs, milk, nutmeg, vanilla, and 1/2 cup brown sugar in a large bowl and pour evenly over the bread. Refrigerate mixture, covered, until all liquid is absorbed by the bread, at least 8 hours and up to 1 day.
2. When you are ready to bake and serve, preheat oven to 350°F Spread pecans evenly in a shallow baking pan and toast in middle of oven until fragrant, about 4 minutes. Toss pecans with 1 teaspoon butter. Alternately (and this is what I did), toast the pecans in a skillet in one layer over medium heat, stirring often. Toss with 1 teaspoon butter. You can do this the night before to save time the morning of.
3. Sprinkle pecans and blueberries evenly over bread mixture. Cut remaining 1/2 stick butter into pieces and heat with remaining 1/4 cup brown sugar in a small saucepan, stirring, until butter is melted and sugar is dissolved. Drizzle butter mixture over bread and bake mixture 30 – 40 minutes or until any liquid from blueberries is bubbling.