This is without a doubt my favorite breakfast or brunch casserole to serve guests. Make it the night before then bake in the morning. Serve with some breakfast sausage and some more fresh fruit and you're good to go for an easy and delicious breakfast for your guests.
Overnight Blueberry French Toast
1 loaf Crusty multi-grain bread, sliced in 1-1/2" slices, then cut those in half width wise.
(I use Fred Meyers Artisan unsliced loaves in the bakery section)
6 large eggs, lightly beaten
2 cups lowfat milk
1/2 tsp ground nutmeg
1 tsp cinnamon
1 tsp vanilla
1/2 cup brown sugar
1/4 cup butter
1 cup chopped pecans
2 cups fresh blueberries
Prepare 9x13 baking pan by spraying with nonstick cooking spray
Arrange the bread in a single layer in the pan. I break apart some of the bread slices to fill in the gaps really well.
In a medium bowl beat the eggs. Add in milk, nutmeg, cinnamon and vanilla.
Pour over evenly over the bread, cover with plastic wrap and refrigerate overnight.
The next morning, Preheat oven to 400 degrees
Melt the butter in a small saucepan over low heat. Add the brown sugar and heat until sugar melts.
Sprinkle the bread and egg mixture with the blueberries and chopped pecans then drizzle with the brown sugar and butter mixture.