FRENCH TOAST CASSEROLE

I've made this recipe for parties and it's always very well received. It's pretty easy to make, and very flexible when it comes to type of bread, fruit, or nuts used. (A variation I like is to use cherries and almonds, and substitute almond extract for the vanilla.) I have one in the oven right now, which I made with sourdough bread and dried mixed berries.

If you're like me and forget to put something together the night before, just add a couple of extra eggs. Combine the egg mixture with the bread in an airtight bowl and shake it around for a couple of minutes so the bread absorbs the liquid, then carry on as if you'd just pulled it out of the fridge. The key is to make sure the bread is soaked through so it will bake soft rather than crunchy.

This is great to pull out of the fridge on Christmas morning, pop into the oven while opening presents, and have ready to eat when the kids are looking for the next thing to do. A sprinkle of cinnamon over the top is never amiss. Enjoy!

FRENCH TOAST CASSEROLE

1 loaf French bread, cubed or sliced
5 eggs
2-1/2 c. milk
3/4 c. brown sugar
1 tsp. vanilla
1/2 tsp. nutmeg
1 c. chopped pecans
1/4 c. butter, melted
1/4 c. brown sugar
2 c. fresh or frozen blueberries

1. Arrange bread in greased 13 x 9 pan.

2. Combine eggs, milk, brown sugar, vanilla, and nutmeg; pour over bread. Cover; refrigerate overnight.

3. Remove from refrigerator 30 minutes before baking; sprinkle with pecans. Combine butter and brown sugar; drizzle over casserole. Bake at 400* F for 25 minutes. Sprinkle blueberries on top; bake 10 minutes more until knife in center comes out clean. Makes 6 servings.