Blueberry French Toast Casserole

2  servings		day old french bread (1 in. thick-use 1/2 small loaf)
2		eggs
1-1/4  cups		1% milk
1/4  cup		brown sugar, divided
1/2  teaspoon		vanilla
1/4  cup		chopped pecans
2  tablespoons		butter, melted
1  cup		fresh blueberries
1/8  teaspoon		Ground Nutmeg
1/8  teaspoon		Cinnamon

Tip: For nutritional information on all the ingredients in Blueberry French Toast Casserole just click on each ingredient name. Then adjust the serving size for any Blueberry French Toast Casserole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Arrange bread in greased 9x9 baking dish. In a bowl, combine the eggs, milk, 1/8 c. brown sugar, vanilla, nutmeg and cinnamon; pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Preheat oven to 400 degrees. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over top. Bake uncovered for 25 minutes. Sprinkle with blueberries. Bake another 10 minutes and until a knife inserted near the center comes out clean.