Brunch

Blueberry Pecan Breakfast Casserole is for Breakfast, Dessert.

Blueberry Pecan Breakfast Casserole takes 30 minutes to prepare.

Blueberry Pecan Breakfast Casserole takes 90 minutes to cook.

Blueberry Pecan Breakfast Casserole makes 12 servings.

The ingredients for Blueberry Pecan Breakfast Casserole are:

8 cups cubed Ecci Panis French, Country White, or Multigrain Boule bread OR any other high quality bread, approx. 2 round loaves cut into 1" cubes
5 large eggs, beaten
1 cup sugar
1 tsp. cinnamon
1 tsp. nutmeg
3 cups fat free half and half
1 tsp. vanilla extract
3 cups blueberries
1.5 cups chopped pecans
4 Tbsp. butter
.5 cup brown sugar

Here is how you make Blueberry Pecan Breakfast Casserole:

Slice and cube bread and place in a large bowl; set aside. In a second bowl, whip eggs, sugar, cinnamon, and nutmeg until frothy. Add half and half and vanilla. Mix well. Pour over the bread and mix. Cover and refrigerate overnight.In the morning, preheat the oven to 325. Lightly grease a 9x13x3" baking dish. A deep dish lasagne pan works well! Mix 1 cup of the blueberries and .5 cup of the pecans into the bread cubes. Pour mix into the baking dish, and top with remaining blueberries and pecans.In a microwave safe dish melt the butter and brown sugar for about 15 seconds. Stir. Microwave again for 15 seconds, and stir. Mixture should be completely melted and bubbly. If needed, micro one more time. Drizzle over the top of the casserole.Bake in center of oven for 65-75 minutes until puffed and golden brown. Let rest 15 minutes.Serving Size:?Makes about 12, 2 cup servings

The nutritional information for Blueberry Pecan Breakfast Casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 498.8

• Total Fat: 15.9 g
• Cholesterol: 83.1 mg
• Sodium: 502.4 mg
• Total Carbs: 82.0 g
• Dietary Fiber: 3.9 g
• Protein: 12.5 g