Blueberry French Toast Cobbler |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Remove both pans from the refrigerator 30 minutes before baking. Place prepared bread on top of blueberry mixture. Spread softened butter on top.
4. 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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