12 slices day-old French bread (I used sourdough--enough to fill a 9x13 dish)
5 eggs
2 1/2 c. milk
1 c. packed brown sugar, divided
1 t. vanilla extract
1/2 t. ground nutmeg
1/4 c. butter or margarine, melted
1 c. chopped pecans
2 c. fresh or frozen blueberries
Arrange bread in a greased 13 x 9 baking dish. In a bowl, combine the eggs, milk, 3/4 c. brown sugar, vanilla and nutmeg. Pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining 1/4 c. brown sugar; drizzle over the top. Bake uncovered at 400 degrees for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.
Yield: 6-8 servings
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