Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette
and arrange in one layer in baking dish. In a large bowl whisk together
eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly
over bread. Chill mixture, covered, until all liquid is absorbed by bread,
at least 8 hours, and up to 1 day.
Preheat oven to 350 degrees F.
In a shallow baking pan spread pecans evenly and toast in middle of
oven until fragrant, about 8 minutes. Toss pecans in pan with 1 tea-
spoon butter and salt.
Increase temperature to 400 degrees F.
Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2
stick butter into pieces and in a small saucepan heat with remaining 1/4
cup brown sugar, stirring, until butter is melted. Drizzle butter mixture
over bread and bake mixture 20 minutes, or until any liquid from blue-
berries is bubbling.
Make syrup while French toast is baking: In a small saucepan cook blueberries and maple syrup over moderate heat until berries have
burst, about 3 minutes. Pour syrup through a sieve into a heatproof
pitcher, pressing on solids, and stir in lemon juice. Syrup may be
made 1 day ahead and chilled, covered. Reheat syrup before
serving. Serve French toast with syrup. Serves 6 generously.
 

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