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 classic, cool dessert can be enjoyed simply with strawberries or elevated by the addition of dried lavender or rosemary for a fresh summer flavour.