Ingredients

• 3 eggs
• 1 1/2 cups of milk
• 1/2 cup whipping cream
• 3/4 cup sugar
• 1 1/2 tsp. vanilla
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 6 cups cubbed French bread, brioches, or challah (approx. 6 oz)
• 1/2 cup chopped pecans
• 1/2 cup STATELINE BLUEBERRIES
• Maple Syrup

Directions:

1. Grease the bottom and sides of a 9 x 5 x 3-inch loaf pan; set aside
2. In a large mixing bowl, beat the eggs, milk, whipping cream, sugar, vanilla, cinnamon, and nutmeg with an electric mixer on medium till combined.
3. Arrange bread in the prepared pan, pressing together.  Sprinkle half of the nuts and half of the STATELINE BLUEBERRIES over bread.
4. Ladle half of the custard mixture over the bread, pressing the bread into the custard mixture until moist.  Repeat with remaining STATELINE BLUEBERRIES, pecans, and custard.  For best results, cover the pan and chill, unbaked. Overnight. Or bake immediately.
5. Place a large baking pan on an oven rack.  Place the loaf pan in the baking pan, pour boiling water into the baking pan around the loaf pan to a depth of 1 inch. 
6. Bake in a 350 degree F. oven for about one hour or until a knife inserted near the center comes out clean.
7. Cool slightly and invert onto a serving platter.  For dessert or breakfast.  For breakfast, serve with maple syrup and cooked sausage. 

Makes 8 servings