Baked Blueberry-Pecan French Toast

Butter a 9 x 13 baking dish.

In a large bowl, whisk together eggs, milk, nutmeg, vanilla and 3/4 c. brown sugar and pour evenly over bread.

Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours and up to one day.

Preheat oven to 350 degrees.

In a shallow baking pan, spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes.

Toss pecans in pan with 1 teaspoon butter and salt. Increase oven temperature to 400 degrees.

Sprinkle pecans and blueberries evenly over bread mixture.

Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 c. brown sugar, stirring until butter is melted.

Drizzle butter mixture over bread and bake mixture 20 minutes or until any liquid from blueberries is bubbling.