Baked Blueberry-Pecan French Toast

• 1 24 inch baguette
• 6 large eggs
• 1/2 tsp. freshly grated nutmeg
• 1 tsp. vanilla
• 1 c. packed brown sugar
• 1 c. pecans
• 1/2 stick + 1 tsp. unsalted butter
• 1/4 tsp. salt
• 2 c. blueberries

1. Butter a 9 x 13 baking dish.
2. In a large bowl, whisk together eggs, milk, nutmeg, vanilla and 3/4 c. brown sugar and pour evenly over bread.
3. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours and up to one day.
4. Preheat oven to 350 degrees.
5. In a shallow baking pan, spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes.
6. Toss pecans in pan with 1 teaspoon butter and salt. Increase oven temperature to 400 degrees.
7. Sprinkle pecans and blueberries evenly over bread mixture.
8. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 c. brown sugar, stirring until butter is melted.
9. Drizzle butter mixture over bread and bake mixture 20 minutes or until any liquid from blueberries is bubbling.

baguette, eggs, freshly grated nutmeg, vanilla, brown sugar, pecans, salt, blueberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23034 (may not work)