Baked Blueberry French Toast |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 3 |
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Another recipe I got from my mom. I have a freezer full of fresh summer blueberries so I can make this all year long. Adapted from Gooseberry Patch Hometown Favorites. Refrigerates overnight. Ingredients:
6 slices sourdough french bread, torn |
4 eggs |
1 cup half-and-half |
1 teaspoon vanilla extract |
1/2 cup sugar |
1 teaspoon cinnamon |
1/4 teaspoon allspice |
1 1/2 teaspoons cornstarch |
2 cups fresh blueberries |
1/4 cup butter, melted |
Directions:
1. Place bread in a jelly roll pan.
2. In a mixing bowl, add the eggs, half-and-half, and vanilla; mix together.
3. Pour mixture over the bread, cover, and refrigerate overnight.
4. In a mixing bowl, add the sugar, cinnamon, allspice, and cornstarch; stir to mix.
5. Fold in the blueberries.
6. Transfer to a greased 13x9 baking dish.
7. Place chilled bread mixture on top of the blueberry mixture.
8. Drizzle butter over the bread.
9. Bake in a 450° oven for 30 minutes or until golden brown.
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