Wednesday, August 11, 2010

French Toast Bake

1-2 day-old French bread
5 eggs
2 ½ cups milk
1 cup packed brown sugar, divided
1 tsp vanilla extract
½ tsp ground nutmeg
1 cup chopped pecans
¼ cup butter or margarine, melted
2 cups fresh or frozen blueberries

1. Arrange bread in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.

2. 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 degrees F for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.


Margaret Mary said...

Nick made this for the county fair this year. It's delicious and very pretty! It would be a great brunch dish.

Margaret Mary said...

A couple more notes:
If using frozen blueberries, drain some of the extra liquid.
Use a cake pan rather than a casserole dish so it's not as thick.
Plan on 10 minutes out of the oven before serving so it has a chance to set.