Baked Blueberry Pecan French Toast

• 8 ounces, weight French Bread, Cubed
• 8 whole Eggs
• 2 cups 2% Milk
• 2 teaspoons Vanilla
• 1/2 cups Brown Sugar, Divided
• 1/2 teaspoons Nutmeg
• 1 teaspoon Cinnamon
• 1/4 teaspoons Salt
• 4 Tablespoons Butter
• 1 cup Chopped Pecans (optional)
• 2 cups Blueberries, Fresh Or Frozen

1. Cube bread and place in a greased baking dish (mine is 8.5 x 10.5 x 2.5 inches). Beat eggs, milk, vanilla, 1/4 cup brown sugar, nutmeg, cinnamon and salt. Pour over bread cubes. Press bread cubes down to fully coat.
2. While bread soaks up egg mixture, melt butter with remaining 1/4 cup brown sugar and drizzle over bread/egg mixture. Sprinkle chopped pecans as desired. Right before placing in the oven, top with frozen blueberries.
3. Bake at 375u0b0F for about 45 minutes, or until set and firm to touch. Serve with syrup.
4. Note: do not use less than 8 ounces of bread

bread, eggs, milk, vanilla, brown sugar, nutmeg, cinnamon, salt, butter, pecans, blueberries

Taken from tastykitchen.com/recipes/breakfastbrunch/baked-blueberry-pecan-french-toast-3/ (may not work)