This is not at all a soggy version of this classic breakfast. You will want to definitely make this recipe around the holidays and for large crowds.
- 12 Slices day-old French bread (1 inch thick) –You shouldn’t use another type, this is a make or break ingredient!
- 5 Eggs, lightly beaten
- 2 1/2 C packed Brown Sugar, divided
- 1 tsp. Vanilla Extract
- 1/2 tsp. Ground Nutmeg
- 1 C Chopped Pecans
- 1/4 C butter, melted
- 2 C fresh or frozen blueberries or another berry mixture
Arrange Bread in a greased 9X13″ baking dish. In a Lg. bowl, combine the eggs, milk, 3/4 C Brown Sugar, Vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top.
Bake, UNCOVERED, at 400 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.