Make-Ahead Blueberry French Toast Casserole

• 1 day-old French bread baguette (16 ounces)
• 4 large eggs plus 2 large egg yolks
• 2-1/2 cups whole milk
• 1/2 cup packed brown sugar, divided
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup chopped pecans
• 1/4 cup butter, melted
• 1/8 teaspoon salt
• 1 cup fresh or frozen unsweetened blueberries
• 1 cup fresh or frozen unsweetened blueberries
• 1/2 cup sugar
• 1/2 cup plus 1 tablespoon water
• 1 tablespoon cornstarch
• 1 tablespoon butter
• 2 teaspoons lemon juice
• Sweetened whipped cream, optional

1. Cut baguette into 1-in. slices. Cut each slice in half. Arrange bread in a greased 11x7-in. baking dish. In a large bowl, whisk eggs, egg yolks, milk, 1/4 cup brown sugar, vanilla, cinnamon and nutmeg; pour over bread. Refrigerate, covered, 8 hours or overnight.
2. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. In a small bowl, combine pecans, melted butter, salt and remaining sugar; spoon over bread mixture.
3. Bake, uncovered, 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted in the center comes out clean.
4. In a small saucepan, combine blueberries, sugar and 1/2 cup water. Bring to a boil over medium heat; cook and stir 3 minutes or until slightly thickened. In a small bowl, mix cornstarch and remaining water until smooth; stir into blueberry sauce. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until berries pop. Remove from heat; stir in butter and lemon juice. Serve with French toast. If desired, top with with whipped cream.

bread, eggs, milk, brown sugar, vanilla, ground cinnamon, ground nutmeg, pecans, butter, salt, blueberries, blueberries, sugar, water, cornstarch, butter, lemon juice, whipped cream

Taken from www.tasteofhome.com/recipes/make-ahead-blueberry-french-toast-casserole/ (may not work)