1 cup firmly packed brown sugar
1/2 cup butter
2 Tbs. light corn syrup
1 cup chopped pecans
1 cup sugar
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
6 large eggs
2 cups milk
1 tsp. vanilla
1/4 tsp. salt
8 - 10 cups cubed Italian bread (approximately 10 slices, 3/4 inch thick)
2 oz. cream cheese (can use the light cream cheese)
3 cups fresh or frozen blueberries (can substitute thinly sliced apple, or other fruit)

Combine brown sugar, butter, and corn syrup in a small saucepan and cook over medium heat until thickened, stirring constantly. Pour into a 13 x 9-inch baking dish, and sprinkle the pecans over the syrup. Place 4 heaping cups of the cubed bread evenly over the caramel in the pan.

Slice the cream cheese into four thin slices. Cut each one in half lengthwise, and then cut into small cubes. Arrange these evenly over the cubed bread. Next, sprinkle the blueberries over the top of the bread and cheese cubes.

Mix the sugar, cinnamon and nutmeg together and pour over the blueberries. Finish with the remaining bread cubes, forming a layer over the blueberries and sugar.

Beat the eggs, add the milk, vanilla and salt, and pour evenly over the whole dish, making sure that the bread is moistened. Cover the baking dish and chill in the refrigerator for 8 hours or overnight.

Take the dish out of the fridge approximately 30 mins. before baking. Bake, uncovered, in a preheated 350 degree oven for 1 hour or until lightly browned. Let stand for 15 - 20 mins. to firm up. Turn upside down onto a serving platter and cut into pieces.