Source  Mel's Kitchen Cafe

Recipe Added:  11/10/2011

Butter a 9×13 baking dish. Cut loaf into slices and arrange in dish. Whisk together eggs, milk, nutmeg, vanilla, and 1/2 cup brown sugar and pour evenly over the bread. Refrigerate covered, until all liquid is absorbed, 8-24 hours. When ready to bake, preheat oven to 350 F. Spread pecans evenly in a shallow baking pan and toast in middle of oven until fragrant, about 4 minutes. Toss pecans with 1 tsp butter. Or, toast the pecans in a skillet in one layer over medium heat, stirring often, then toss with 1 tsp butter.

Sprinkle pecans and blueberries evenly over bread mixture. Cut remaining 1/2 stick butter into pieces and heat with remaining 1/4 cup brown sugar in a small saucepan, stirring, until butter is melted and sugar is dissolved. Drizzle butter mixture over bread and bake mixture 30 – 40 minutes or until any liquid from blueberries is bubbling.

1. http://www.melskitchencafe.com/2009/07/baked-blueberry-pecan-french-toast.html

2. http://realmomkitchen.com/1688/overnight-blueberry-french-toast-with-blueberry-syrup/