French Toast Bake

This recipe comes from Quick Cooking magazine.I used blueberries as suggested but I think this would be good with any berries.

12 slices day-old French bread (1 inch thick)

5 eggs

2-1/2 cups milk

1 cup packed brown sugar, divided

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

1 cup chopped pecans

1/4 cup butter, melted

2 cups fresh or frozen blueberries

Arrange bread in a greased 13-in. x 9-in. baking dish. In a large bowl, combine the eggs, milk, 3/4 cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture. Combine butter and remaining sugar; drizzle over the top.

Bake, uncovered, at 400° for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.