Blueberry Baked French Toast
|Serves:||8 - 10|
|12 slc||day old french bread - 2 inche slices|
|2 1/2 c||milk|
|1 c||brown sugar, firmly packed, divided|
|1 tsp||vanilla extract|
|1 c||pecans, in pieces|
|1/4 c||butter, melted|
|2 c||blueberries, fresh|
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DirectionsArrange 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, nutmeg and cinnamon, pour over bread. Cover and refrigerate for 8 hours or overnight.Remove from the refrigerator at least 30 minutes before baking (best if casserole is close to room tempeture). Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top. Bake, uncovered, at 375 degrees F for 30 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.Serve plain or with warm syrup.