Overnight Blueberry French Toast

My friend Heather and I recently hosted a baby shower for our dear friend, Katie. This is one of the casseroles (among others) that Heather made for the shower. It got glowing reviews so I thought I'd share it with you here. Heather says it is super simple to make. I can't wait to try it the next time we have company.

-1 loaf French bread, sliced 1-inch thick (probably won’t need the whole loaf)
-6 large eggs
-2 cups milk
-1/2 teaspoon ground nutmeg
-1 teaspoon vanilla
-1 cup brown sugar, divided
-1/4 cup butter (or stick margarine)
-1 cup chopped pecan (optional)
-2 cups blueberries (fresh or frozen)

Grease a 9X13 inch baking dish. Arrange the bread in a single layer in the dish. In a large bowl, beat the eggs. Add in the milk, nutmeg, vanilla, and ¾ cup of the brown sugar. Stir well to mix. Pour egg mixture evently over the bread. Cover and let sit 8 hours or overnight in refrigerator. When ready to bake, preheat the oven to 400 degrees. In a small saucepan over medium heat, melt the butter and remaining ¼ cup of brown sugar, stirring well. Top the egg mixture with pecans and blueberries, then drizzle on the butter sauce. Bake for 45 minutes until set and golden brown on top. Serve with warm maple syrup.

From the kitchen of Heather Campbell.