4 cups (1 L) mixed berries (thawed and drained, if frozen)
Directions
Butter a 13 x 9-inch (3 L) glass baking dish. Arrange bread in a single layer in dish.
In a large bowl, whisk together eggs, 1/2 cup (125 mL) of the sugar, nutmeg and cinnamon until blended; whisk in milk and vanilla. Pour evenly over bread.
Cover and refrigerate for at least 6 hours or overnight.
Preheat oven to 400° F (200° C).
In a small bowl, combine remaining 1/4 cup (60 mL) sugar, pecans and melted butter. Spread berries evenly over bread mixture; sprinkle with pecan mixture.
Bake for 35 to 40 minutes or until bread is puffed in the centre and fruit is bubbling.
This decadent chocolate cake is a dream come true, with an irresistibly moist texture thanks to sour cream and buttermilk—perfect for celebrating with family and friends.
Warm up with a creamy mug of festive spices. Sweetened with maple and infused with cinnamon, clove, and nutmeg, this indulgent latte is perfect for celebrations or a quiet moment of relaxation.