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.
Fresh mozzarella is best enjoyed, well, fresh, but can be wrapped tightly in cling film and stored up to 1 week in the refrigerator or frozen up to 3 months.