Blueberry Pecan French Toast

8 cups sweet French bread, cut into 1" cubes
5 eggs
1 cup sugar
1 teaspoon nutmeg
3 cups milk or half n half
3 cups fresh or frozen blueberries
1 cup pecans
¼ cup butter
½ cup brown sugar

Put bread in large bowl. Whip eggs, sugar and nutmeg until light in color and thick. Add milk, stir and pour over bread. Cover and put in refrigerator overnight.

In morning, mix 1 cup blueberries into bread and put in greased 8-by-11-inch baking pan. Sprinkle balance of blueberries on top, then pecans. In a pan, melt butter and brown sugar until bubbly. Pour mixture over blueberries and pecans. Bake at 325° for 1 hour or until puffed.