| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Breakfast, Cookbook, Inn |
8 |
Servings |
INGREDIENTS
| 16 |
oz |
Italian bread |
| 4 |
|
Eggs |
| 1/2 |
c |
Milk, 2% lowfat |
| 1/4 |
ts |
Baking powder |
| 1 |
ts |
Vanilla |
| 2 1/2 |
c |
Blueberries, frozen or fresh |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Cornstarch |
| 2 |
tb |
Butter, melted |
| 1/4 |
c |
Powdered sugar |
INSTRUCTIONS
Slice the bread on the diagonal to create 8 3/4-inch thick pieces, heels
removed. Arrange the bread slices in a 10-by-15 inch baking dish.
In a medium bowl, whip together the eggs, milk, baking powder and vanilla.
Slowly pour the mixture over the bread, turning each slice to coat
completely. Cover the dish with plastic wrap and refrigerate for at least 1
hour, but preferably overnight.
Preheat the oven to 425 degrees. Coat another 10-by-15 inch baking dish
with nonstick cooking spray. Sprinkle the blueberries over the bottom of
the pan. Mix together the sugar, cinnamon and cornstarch and pour even over
top of the berries. Tightly wedge the bread slices over the blueberries,
wettest side up. Brush the bread with melted butter. Bake the French toast
in the center of the oven for 20 to 25 minutes, or until golden brown.
To serve, place the toast -- berry-side down -- on warmed plates. Stir the
remaining berry mixture in the baking dish, then scoop over the toast.
Sprinkle with powdered sugar.
Note: This has lots of blueberries in it.When fresh berries are very sweet,
reduce amount of sugar. Begin this recipe a few hours ahead of serving
time.
>From "Vive La French Toast!" by Gail Greco
Typos by Brenda Adams <adamsfmle@sprintmail.com>; mc post 7/9/97
Recipe by: Seven Sisters Inn, Ocala, Florida Posted to MC-Recipe Digest V1
#663 by Badams <adamsfmle@sprintmail.com> on Jul 09, 1997
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