The night before you wish to serve the dish, butter a heavy roasting pan, 9 x 13 inches or larger. If you have large loaves of bread, cut them into slices 3/4 inch thick and arrange the slices in the pan so they overlap slightly. If you have commercially sliced bread that is thinner than 3/4 inch, cut the slices on the diagonal and generously overlap them in the pan. If you have a baguette, cut the slices 1 inch thick and arrange them in one tight layer in the pan.
In a large bowl, combine the eggs, milk, nutmeg, vanilla, and 1/2 cup of the sugar. Whisk until well combined. Pour the mixture evenly over the bread slices. Cover the pan with plastic wrap or foil and refrigerate overnight or for at least 3 hours.
Center a rack in the oven and preheat to 400°F. Mix the remaining 1/4 cup sugar with the cinnamon. Uncover the pan and sprinkle the sugar mixture on top. Follow with the butter, and then the pecans and blueberries.
Bake for 30 to 40 minutes, depending on the size of the pan, until the bread is golden brown and the berry juices are bubbling. The French toast may puff up in the oven and then fall back to its original height while it cools. Serve slices warm, with or without syrup.
Serves: 6 to 8
Reprinted with permission from ©Tina Anderson and Sarah Pinneo, The Ski House Cookbook, published by Clarkson Potter click for book review
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