Blueberry French Toast Cobbler

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 or margarine, melted

1 teaspoon cornstarch

1 teaspoon ground cinnamon

1 tablespoon butter or margarine, softened

In a bowl, beat 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.

Combine blueberries, sugar, melted butter, cornstarch and cinnamon. Pour into a greased 13x9 inch baking pan. Cover and chill 8 hours or overnight.

Remove both pans from refrigerator 30 minutes before baking. Place prepared bread on top of blueberry mixture. Spread softened butter on top.

Bake, uncovered, at 400°F for 30-35 minutes or until toast is golden brown and blueberries are bubbly.

Yield: 6-8 servings.