A 24-inch baguette 6 large eggs 2 1/4 cups 2% milk and 3/4 cup of fat free half and half 1/2 teaspoon freshly grated nutmeg 1 teaspoon vanilla 1 cup packed brown sugar 1 cup pecans (about 3 ounces) 1/2 stick (1/4 cup) unsalted butter 2 cups blueberries

Spray with Pam a 13x9 inch baking dish. Cut 20 1 inch slices from baguette and arrange in one layer in baking dish. In a large bowl, whisk together eggs, milk, nutmeg, vanilla and ¾ cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day. Preheat oven to 350 degrees F In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Increase temperature to 400 degrees F Sprinkle pecans and blueberries evenly over bread mixture. Cut ½ stick butter into pieces and in a small saucepan heat with remaining ¼ cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 25-28 minutes or until any liquid from blueberries is bubbling. Serve with Maple Grove Farms Blueberry Syrup. Serves 6 generously.