Source: David/ Lakeguy (GW Cooking Forum)
original recipe by Chef & Innkeeper Cindy Belford, Simpler Times Inn
adapted by http://theresalwaysthyme.blogspot.com/
1 whole challah or brioche cut in 1" cubes
5 eggs
1/2 cup sugar (original recipe called for 1 cup, I used 1/2 cup)
1 teaspoon nutmeg
3 cups milk or half & half
3 cups fresh or frozen blueberries
1 cup chopped pecans
1/4 cup butter
1/2 cup brown sugar
Put bread cubes in large bowl. Whip the eggs, sugar and nutmeg until light in color and thick. Add milk, stir and pour over bread. Cover and place in fridge overnight, if you can't make it ahead, let it soak for at least half an hour and then mix the bread well in the custard mixture.
In the morning, mix 1 cup blueberries and 1/2 cup pecans into the bread mix and put into a greased pan; sprinkle rest of the blueberries on top, then the pecans. In pan, melt butter and brown sugar until bubbly. Pour mixture over blueberries and pecans.