| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | Breakfast | 4 | Servings |
INGREDIENTS
| 8 | oz | French Bread loaf |
| 3 | Eggs | |
| 3 | tb | Sugar |
| 1 | ts | Vanilla extract |
| 2 1/4 | c | Milk; nonfat |
| 1/2 | c | Flour |
| 6 | tb | Brown sugar |
| 1/2 | ts | Cinnamon |
| 1/4 | c | Butter |
| 1 | c | Blueberries; (fresh or frozen) |
| 1 | c | Strawberries |
INSTRUCTIONS
Diagonally cut bread into 1-inch slices and place in a well-greased 9 x 13 inch baking dish. In a med. bowl, lightly beat eggs, sugar and vanilla. Stir in milk until well blended. Pour over bread, turning pieces to coat well. Cover and refrigerate overnight. Preheat oven to 375 degrees. In small bowl, combine flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Turn bread over in baking dish. Scatter blueberries over bread. Sprinkle evenly with crumb mixture. Bake about 40 minuted until golden brown. Cut into squares. top with heated strawberries or serve them on the side. NOTES : Non-stick spray was NOT sufficient to keep from sticking. Refrigeration overnight enhances the flavor. Recipe by: California Sizzles Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by Vickie <pvreg@gte.net> on Dec 31, 1997
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