Saturday, September 19, 2009

Blueberry French Toast Casserole

1 loaf fresh french bread
3 eggs
3 cups milk
1 cup sugar
1t. cinnamon
1/2t. nutmeg
2 cups blueberries
1 cup chopped pecans

1/2 cup butter
1/2 cup brown sugar

Cut french bread into 1 inch cubes.  In large bowl whisk eggs, sugar, spices and milk.  Add bread and fold gently to coat all pieces of bread.  Cover and refrigerate over night.  Next morning spray 9x13 dish with Pam.  Add 1 cup blueberries to bread mixture.  Fold gently pour into baking dish top with blueberries and one cup of pecans.  In sauce pan melt butter, add sugar and mix until bubbly.  Pour over casserole cover with foil.  Bake at 325 for 45 minutes, uncover bake 15 minutes more.

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