Put bread in large bowl. Whip eggs, sugar & nutmeg until light in color and thick. Add milk, stir and pour over bread. Cover and put in refrigerator overnight.
In morning, mix 1 cup blueberries into bread and put in greased 9X13 glass pan. Sprinkle balance of blueberries on top, then pecans. In a pan melt butter and brown sugar until bubbly. Pour mixture over blueberries and pecans.
Bake at 325 degrees for one hour or until puffed. Let cool alittle bit before cutting for serving.