Baked Blueberry-Pecan French Toast - cooking recipe

Ingredients

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

Preparation

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