Each summer I pick fresh blueberries and freeze them with this family favorite in mind. It's a great way to recapture the warmth of past summer days on chilly Midwestern mornings. —Mrs. Marie Herr, Berea, Ohio
- 4 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- 10 slices day-old French bread (3/4 inch thick)
- 4-1/2 cups unsweetened frozen blueberries
- 1/2 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon cornstarch
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, softened
- In a large bowl, beat the eggs, milk, vanilla and baking powder until smooth. Pour into a large shallow baking dish. Add bread slices, turning once to coat. Cover and chill for 8 hours or overnight.
- In a large bowl, combine the blueberries, sugar, melted butter, cornstarch and cinnamon. Pour into a greased 13-in. x 9-in. baking dish. Cover and chill 8 hours or overnight.
- Remove both pans from the refrigerator 30 minutes before baking. Place prepared bread on top of blueberry mixture. Spread softened butter on top.
- Bake, uncovered, at 400° for 30-35 minutes or until toast is golden brown and blueberries are bubbly. Yield: 6-8 servings.
Originally published as Blueberry French Toast Cobbler in Cookin' Up Country Breakfasts Cookbook 1994, p43
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