Our Recipes
Breakfast
|
Yield: 6 Servings
6 Slice french bread or good quality white bread (or whatever it takes to cover the bottom of a 9x13 pan)
4 eggs
1/2 Cup milk
1/4 Tsp baking powder
1 Tsp vanilla
4 1/2 Cups Frozen or fresh blueberries
1/2 Cup granulated sugar
1 Tsp cinnamon
1 Tsp cornstarch
2 Tbl melted butter
1/4 Cup powdered sugar
Slice bread about 3/4 inch thick. Place on a rimmed baking sheet or jelly roll pan.
In a medium bowl, whisk together eggs, milk, baking powder, and vanilla.
Pour over the bread, turning the bread to coat completely. Cover with
plastic wrap and let sit at room temperature for one hour, or
refrigerate over night.
Grease a 9x13 inch baking pan.
Combine frozen blueberries, granulated sugar, cinnamon and cornstarch,
stirring to mix well. Transfer to the baking pan.
Place
bread, wettest side up, on berries. Wedge slices in tightly, cutting
some pieces to fit if necessary. Brush tops of bread with melted
butter.
Bake in center of preheated 450 degree oven for 25
minutes, or until the toast is golden and the berries are bubbling
around the sides. Remove from the oven and sift powdered sugar over the
top. Let sit 5 minutes before serving.
With a wide spatula, lift toast onto serving plates, then spoon blueberry sauce over the top.
VARIATIONS
~~Rosanne CAN
I use 3/4 cup milk, otherwise I can't get the bread fully soaked.
Instead of the blueberry mixture, an easy substitution is a can of pie filling.
Apple pie filling with cinnamon-sugar instead of the icing sugar is a delicious treat!
|