Cube bread and set aside. Personally, I cut two slices at a time, and keep them separated on the cutting board for later.

In a small bowl or a 2 cup Pyrex measuring cup, combine melted butter, eggs, milk, maple syrup, vanilla and cinnamon. I prefer using a Pyrex measuring cup, because then I can evenly distribute the liquid between both jars. *Make sure your milk is room temp or wamer, or your butter will re-solidify.)

If using pecans (or another nut of your preference), chop them prior to building your Mason Jar French Toast. 

Next, build your jar. ( I two 16 oz mason jars for this recipe.) Place ¼ c. blueberries (or other berries) in the bottom of the jar. Then place a layer of bread and nuts, then more blueberries, and then top with more bread. Repeat for the other jar. 

Finally, pour half of your egg mixture over one jar, and pour the remaining half over your other jar. My liquid ingrediens totaled 1 1/2 cups, so each jar had 3/4 cup of liquid.

Seal with the jar lid and ring, and place in the refrigerator overnight. (Actually, IMO, these were even better having sat in the fridge for over 24 hours+.)

To heat, remove jar from fridge and allow to sit at room temperature for 5 minutes. ( I pull mine from the fridge before taking a shower.)

Place jar and heat for 1 minute. Allow to rest for 30 seconds.

Heat for another 30 seconds, and allow to rest again for 30 seconds.

Heat for a final 30 second interval. The waiting time between heating cycles is important, or your french toast ingredients will make a mess all over your microwave.

CAREFULLY remove jar from microwave. It WILL be hot. Allow to cool for 2-3 minutes before eating. Add extra syrup if you desire. Or top with a bit of fruit flavored yogurt.