Sunday, May 2, 2010

French Toast Bake

8 slices day-old French bread (1 inch thick)
5 eggs
2 1/2 cups milk
1 cup packed brown sugar, divided
1 tsp. vanilla
1/2 tsp. ground nutmeg
1 cup chopped pecans, optional
1/4 cup butter or margarine, melted
2 cups fresh or frozen blueberries, optional

Arrange bread in a greased 9x13 baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate overnight.

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 for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yields: 6 - 8 servings