1 loaf french bread
3 eggs
3 tbsp sugar
1 tsp vanilla extract
2 ¼ cups milk
1 cup fresh or frozen blueberries
½ cup all purpose flour
½ cup Bass Pecan Pieces
6 tbsp dark brown sugar
½ tsp cinnamon
¼ cup butter
Cut loaf diagonally into 1-inch slices and arrange cut side down in a single layer in a greased 9 x 13-inch baking dish. Beat eggs, sugar and vanilla in a mixing bowl until smooth. Stir in the milk until blended and pour over the bread slices turning to coat. Chill, covered, for 8 to 10 hours.
Preheat oven to 375 degrees. Take dish out of refrigerator and turn bread slices and sprinkle with blueberries. In a bowl, mix flour, brown sugar, cinnamon and Bass Pecan Pieces. Cut butter into mixture and until crumbly to form a streusel topping. Sprinkle topping on the French bread mixture.
Bake for approximately 40 minutes until golden brown. Cut into squares to serve.
