Blueberry Heaven

If there is anyone you really love in your life, you really need to make this for breakfast next weekend. Or tomorrow if you have the day off.

Blueberry Pecan French Toast
Serves 6 Generously

1 baguette
3 cups milk
6 eggs
1 cup brown sugar
1 tsp vanilla
1/2 tsp. nutmeg
2 cups blueberries (frozen is fine)
1 cup pecans
1/2 stick unsalted butter
1tsp. butter
1/4 tsp. salt
Syrup: 1 cup blueberries
1/2 cup maple syrup
1tablespoon lemon juice

Cut baguette into 20, 1 inch slices (no more than that because it will expand in the pan)
Place in a greased 9X13 baking dish
In separate bowl, mix eggs, milk, vanilla, 3/4 cup packed brown sugar, and nutmeg.
Pour over bread. Cover and let refrigerate at least 8 and up to 24 hours. (Most of the liquid should be absorbed by the bread.)
Set oven to 350. Toast pecans for about 8 minutes on a shallow baking dish. Toss with 1 tsp butter and 1/4 tsp. salt. Sprinkle blueberries and pecans over bread.
Cut butter into small pieces and place in a small saucepan with 1/4 cup packed brown sugar. Cook until butter is melted. Pour over the top of of pecans and blueberries. Bake at 400 degrees for 20-25 minutes.

Make the syrup while the french toast is baking. Add syrup and blueberries and bring to a boil until blueberries have popped (about 3 minutes). Place through a sieve and push blueberries through. Add lemon juice and stir. (I didn't sieve and just kept the pieces of blueberries in the syrup) Serve warm with french toast.

This french toast almost tastes like a custard when it is done. It will be a little on the soggy side, but the flavor is absolutely heaven and the texture is so light and fluffy. Trust me, you will not be disappointed with this one!!!