Blueberry French Toast Cobbler
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
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.