6 eggs
3c. whole milk
1/2 tsp nutmeg
1 tsp vanilla
1c. brown sugar
1c. pecans
1/2 stick butter
1/4 tsp salt
Grease a 9X13 pan.
Cut 20, 1 inch slices from baguette and arrange in one layer in the bottom of the pan. Whisk together eggs, milk, nutmeg, vanilla and 3/4cup of brown sugar and pour evenly over the bread.
Cover and refrigerate overnight until liquid is absorbed- at least 8 hrs.
Preheat oven to 350 and roast the pecans for about 8 min.
Increase temperature to 400
Sprinkle blueberries and pecans over the bread mixture. Melt the butter with the remaining 1/4 c. of brown sugar and drizzle the mixture over the whole dish.
Bake for 30 min. or until any liquid disappears.
Serve with warm blueberry syrup
1c. blueberries
1/2 cup pure maple syrup
2 tsp lemon juice
Heat together until the blueberries burst. Strain and push blueberry pulp through sieve.