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Blueberry French Toast Cobbler

 Blueberry French Toast Cobbler
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
6-8 ServingsPrep: 20 min. + chilling Bake: 30 min.

Ingredients

  • 4 Eggland's Best 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

Directions

  • 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.

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Blueberry French Toast Cobbler (continued)

Nutritional Facts: 1 serving (1 piece) equals 240 calories, 8 g fat (4 g saturated fat), 120 mg cholesterol, 229 mg sodium, 36 g carbohydrate, 3 g fiber, 6 g protein.