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Pancakes and Waffles - Blueberry French Toast Bake

  • 12 slices day-old French bread
  • 5 eggs
  • 2 1/2 cups milk
  • 1 cup packed brown sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped pecans
  • 1/4 cup butter or margarine, melted
  • 2 cups fresh or frozen blueberries

Arrange bread in a greased 13-x-9-x-2-inch baking dish. In a bowl, combine eggs, milk, 3/4 cup brown sugar, vanilla, and nutmeg; pour over bread. Cover and refrigerate for eight hours or overnight.
Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over top. Bake, uncovered, at 400° for 25 minutes.
Sprinkle with blueberries. Bake for 10 minutes longer or until a knife inserted near the center comes out clean.
Submitted By: Shawna J. Spigner
Montgomery Farmers Co-op
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