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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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If you like blueberries and pecans, you'll love this take on a breakfast favorite, writes Melissa Winona of Salt Lake City, Utah. I assemble it the night before. Then I bake it in the morning to surprise my roommates, who finish it in one sitting. Ingredients:
12 slices day-old french bread (1 inch thick) |
5 eggs, lightly beaten |
2-1/2 cups 2% milk |
1 cup packed brown sugar, divided |
1 teaspoon vanilla extract |
1/2 teaspoon ground nutmeg |
1 cup chopped pecans |
1/4 cup butter, melted |
2 cups fresh or frozen blueberries |
Directions:
1. Arrange bread in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.
2. Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top.
3. Bake, uncovered, at 400° for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
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