Although this breakfast has to be put together the night before, it is really easy & absolutely delicious to eat the next morning. My picky husband doesn't usually like nuts, but he loves that they are sugar coated from the caramel sauce that is drizzled over the french toast just before baking. This breakfast is definitely worth the extra planning! Recipe from the Vera Bradley Cookbook.
8 cups French bread cut into 1-inch cubes5 eggs
1 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups milk or half & half
1 teaspoon vanilla
dash of salt
3 cups fresh or frozen blueberries
1 1/2 cup pecans
1/3 cup butter
3/4 cup brown sugar
Put bread cubes in a large, nonmetal bowl. Whip eggs, sugar, cinnamon & nutmeg until light in color, think & airy, approximately 10 minutes. Add milk, vanilla & a dash of salt. Stir & pout over bread. Cover & refrigerate over night
In the morning, preheat the oven to 325 degrees. Lightly grease a 9 x 13-inch baking pan. Mix 1 cup blueberries into egg & bread mixture & pour into the baking pan. Sprinkle with remaining blueberries on top, followed by the pecans.
In a separate heavy saucepan over medium heat, combine butter & brown sugar. Cook until mixture is think & comes to a low boil. Pour over blueberries & pecans.
Bake on the center rack for approximately 1 hour or until puffed. Let rest 15minutes before serving.
Kristin
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