One of our guests once referred to the following recipe as “a revelation!” She never knew breakfast could taste this good. This is a make-ahead recipe, so your morning preparation time is minimal.

Blueberry Pecan French Toast Casserole

8-ounce loaf Italian bread
4 large eggs
1-1/4 cups milk
3/4 cup lite sour cream
1-1/2 teaspoons granulated sugar
1 teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg

2 tablespoons butter, softened
¼ cup plus 2 tablespoons packed light brown sugar
2 teaspoons light corn syrup
½ cup chopped pecans
½ cup fresh or frozen blueberries

The night before:
Cut bread into 1 inch cubes. Spread in a single layer on a baking sheet and toast in a 325 degree F. oven for 15 minutes or until dry and hard. Toast does not need to brown. Remove from oven and cool.

In a large mixing bowl, combine the eggs, milk, sour cream, sugar, vanilla extract, cinnamon, and nutmeg. Mix until smooth. Spray a 9-inch square Pyrex pan with vegetable cooking spray. Arrange bread cubes in dish. Pour egg mixture over bread. Push bread down into mixture to coat with egg mixture. Cover dish with plastic wrap and refrigerate overnight.

To make topping, in a small bowl combine the butter, brown sugar, corn syrup, and pecans. Mix well. Cover and refrigerate overnight.

The next morning:
Remove the casserole from the refrigerator and uncover. Preheat oven to 350 degrees F. Position oven rack in center of oven. Bake casserole for 45 minutes.

Sprinkle blueberries evenly around top of casserole. (If bread has “poofed up” in center, first puncture with fork to deflate so top of casserole is even.) Distribute prepared topping evenly across top of casserole. Return to oven and bake an additional 15 minutes. Remove from oven and cool 3 to 5 minutes before serving. Cut into squares and transfer to warm serving plates. Serve with warm maple syrup.