French Toast Baked

I make this for breakfast when company is visiting.

1, 24-inch baguette

6 large eggs

3 cups whole milk

1/2 tsp. freshly grated nutmeg

1 tsp. vanilla

1 cup packed brown sugar

1 cup whole pecans

1/2 stick plus 1 tsp. unsalted butter

1/4 tsp. salt

2 cups blueberries

Preheat oven to 350. In a shallow pan spread pecans out evenly in a single layer. Toast in oven until slightly colored, about 8 minutes. Toss toasted pecans in pan with 1 tsp. butter and the salt. Set aside.

Butter or use cooking spray to grease a 13 x 9 inch baking dish. Cut the baguette into 1-inch slices. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup of the brown sugar. Arrange the bread slices in a single layer in the pan. Pour egg mixture evenly over bread. Cover and refrigerate until liquid is absorbed, at least 8 hours or overnight.

Preheat oven to 400. Remove bread mixture from refrigerator. Sprinkle toasted pecans and blueberries evenly over bread mixture. Cut remaining 1/2 stick butter into pieces and place in a small saucepan with remaining 1/4 cup brown sugar. Heat over medium low heat, stirring, until butter is melted. Drizzle butter mixture over bread. Bake 20 - 25 minutes uncovered, until any liquid from the blueberries is bubbling.