1 loaf of French or Italian bread, cut in thick slices (2 inch) (I also like this with wheat or multigrain baguettes)
6 large eggs
1 cup milk
½ teaspoon nutmeg
1 teaspoon vanilla
½ cup packed brown sugar
1 cup pecans, chopped
1 teaspoon butter, melted
2 cups fresh or frozen blueberries
¼ cup packed brown sugar
¼ cup of butter ( ½ a stick) , cut into pieces
Butter or spray with nonstick spray a 9×13 baking dish. Cut bread in thick slices (about 2 inches, or stack two pieces of thin bread) and cover the pan, pushing the pieces together snugly. Whisk together eggs, milk, nutmeg, vanilla, and 1/2 cup brown sugar in a large bowl and pour evenly over the bread. Cover the bread with saran wrap and then add some weights to help the eggs soak in evenly. I like to put 2 small bags of rice or beans on top. Refrigerate at least 8 hours and up to 1 day.
When you are ready to bake and serve, preheat oven to 350 F. Toast the pecans in a skillet in one layer over medium heat, stirring often. Toss with 1 teaspoon melted butter. (I usually do this the night before to save time the morning of.)
Sprinkle pecans and blueberries evenly over bread mixture. Melt ¼ cup butter and ¼ cup brown sugar in a small saucepan, stirring just 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.