Overnight Blueberry-Pecan French Toast

1 baguette cut into 20 1 inch-slices

6 eggs

3 cups of milk

1 cup brown sugar, divided

1 tsp vanilla

1/2 tsp nutmeg

1/4 cup butter

1 cup pecans, toasted

2 cups blueberries, fresh or individually frozen

Blueberry Syrup

1 cup blueberries

1/2 cup maple syrup

Coat a 9 by 13 inch baking dish with nonstick spray and arrange the
baguette slices in a single layer in the dish.

In a large bowl whisk together eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg. Pour the mixture evenly over the bread. Cover and chill the mixture for a least 8 hours or overnight. Just before baking, sprinkle the pecans and blueberries over the

bread. Melt the butter in a small saucepan and add the remaining 1/4 cup of sugar and stir until dissolved, then pour the mixture over the bread.

Bake the dish in a 400 degree oven for about 20 minutes or until golden and bubbling. Serve with blueberry syrup.

Blueberry syrup

Heat the blueberries and syrup in a small saucepan for about 3 minutes.

Pour the syrup through a sieve, press the blueberries to extract the juice.

Serve warm over French toast.

AUTHOR: Chyrel
   http://www.recipes-from-friends.com