Makes 8 servings

1 baguette 6 large eggs 3 cups milk 1/2 t. freshly, grated nutmeg 1 t. vanilla extract 1 cup packed brown sugar 1 cup pecans 1/2 stick (1/4 cup) unsalted butter 1 t. unsalted butter 1/4 t. salt 2 cups blueberries 1 cup blueberries 1/2 cup pure maple syrup 1 T. fresh lemon juice

Butter a 13 x 9 inch baking dish. Cut 24 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla and 3/4 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 to 350 degrees. In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt. Increase temperature to 400 degrees. Sprinkle pecans and 2 cups blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small sauce pan heat with remaining 1/4 cup brown sugar, stirring until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until liquid from blueberries is bubbling. Make syrup: In a small saucepan cook 1 cup blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.