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Submitted by Melanie - Mel's Kitchen Cafe on August 7, 2009 in Breakfast
Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Butter a 9×13 baking dish. Cut 1 1/2 inch slices from the baguette and arrange flat in one layer in the dish (about 6-8 slices).
Whisk together eggs, milk, nutmeg, vanilla, and 1/2 cup brown sugar in a large bowl and pour evenly over the bread. Refrigerate mixture, covered, until all liquid is absorbed by the bread, at least 8 hours and up to 1 day.
When you are ready to bake and serve, preheat oven to 350 F.
Spread pecans evenly in a shallow baking pan and toast in middle of oven until fragrant, about 4 minutes. Toss pecans with 1 teaspoon butter.
Alternately (and this is what I did), toast the pecans in a skillet in one layer over medium heat, stirring often. Toss with 1 teaspoon butter. (I did this the night before to save time the morning of.)
Sprinkle pecans and blueberries evenly over bread mixture.
Cut remaining 1/2 stick butter into pieces and heat with remaining 1/4 cup brown sugar in a small saucepan, stirring, 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.