Blueberry French Toast Casserole

I have wanted to make a French toast casserole for a REALLY long time. There were lots of recipes that looked absolutely delicious, but also pretty extreme. Lots of butter, at least a dozen eggs, and obscene amounts of sugar. I was super excited when I uncovered a recipe in my grandmother's collection that was much more reasonable, and was double-marked with smiley faces (her favorites have smiley faces on them...that's how we know they're good). I did, unintentionally, change up the recipe a little bit...apparently I like to omit directions. Regardless, it turned out beautifully. Also very yummy. It's another one that's great when your going to have a crowd for breakfast or brunch. Make it the night before. Bake it in the morning. Perfect!

Blueberry French Toast Casserole

Ingredients:
12 slices day old French bread, sliced 1"
5 eggs
2 1/2 cups milk
1 cup brown sugar, divided (3/4 and 1/4)
1 tsp vanilla
1 cup chopped pecans (optional)
1/4 cup butter, melted
2 cups blueberries (frozen works)
1/4 tsp nutmeg

Directions:
Arrange bread in greased 9x13 dish.

Combine milk, 3/4 cup brown sugar, vanilla, nutmeg, and eggs. Pour over bread.

Refrigerate overnight.

*Remove 30 minutes ahead of baking. Sprinkle on nuts, 1/4 cup brown sugar and melted butter. Bake at 400 degrees for 25 minutes or until toothpick comes out clean. Sprinkle blueberries over top. Serve.

*Or, if you want to not follow directions like me....
Go ahead and put the blueberries on over the bread. Then, sprinkle on nuts, remaining brown sugar, and melted butter. Refrigerate overnight. Pull it straight out of the fridge and put in in the oven on 400 degrees for 25 minutes or until toothpick comes out clean.