1 cup brown sugar
2 tbsp. light corn syrup
1/2 cup butter

Combine and cook over medium heat until thickened - stirring constantly. Pour into 9 x13 glass baking dish (spray with Pam first). Sprinkle with one cup chopped pecans. Place one layer sliced French bread on syrup and pecans - equals six slices.
Top with 8 to 9 thinly sliced green apples.

6 eggs
1 3/4 cups milk
1 teaspoon vanilla

Combine in a blender. Pour half of the mixture over the first layer. Place a second layer of sliced sweet French bread on top of apples and cover with remaining milk and egg mixture. Sprinkle with cinnamon and nutmeg.
Cover with aluminum foil and refrigerate overnight.

Bake covered for 60 minutes at 350 degrees. Each person is served 1 double layer serving.
It can also be served with whipped cream or hot maple syrup!

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.