Baked blueberry-pecan french toast


1 Loaf challah bread sliced into 1"pcs and then cut into halves
7 large eggs
2 cups milk
1/2 teaspoon nutmeg
1.5 teaspoon vanilla
3/4 cup packed brown sugar, divided
1-2 cups pecans, chopped
1/2 stick plus 1 teaspoon butter
2.5 cups fresh blueberries, rinsed and drained
3 peaches cut into slices


Step 1. Butter a 9×13 baking dish. Cut 1 inch slices from the challah and arrange flat in one layer or you can do two layers if you break the bread for the second layer into small pieces.I also added 1 cup of Blueberries mixed throughout the bread and sliced peaches.
Step2. Whisk together eggs, milk, nutmeg, vanilla, and 1/2 cup brown sugar in a large bowl and pour evenly over the bread. Refrigerate mixture, covered, until all liquid is absorbed by the bread, at least 8 hours
Step 3.When you are ready to bake and serve, preheat oven to 400 F.
Step4. Spread pecans evenly in a baking pan and toast pecans in the oven until fragrant, about 4 minutes. Toss pecans with 1 teaspoon butter and a sprinkle of salt.
Step 5. Sprinkle pecans and blueberries evenly over bread mixture.
Step 6. Cut remaining 1/2 stick butter into pieces and heat with remaining 1/4 cup brown sugar in a small saucepan, stirring, until butter is melted and sugar is dissolved.
Step 7. Drizzle butter mixture over bread and bake mixture 30 ?35 minutes or until liquid from blueberries is bubbling.