| 1 loaf French bread --
sliced 3/4 in. thick 4 egg 1/2 cup milk 1/4 teaspoon baking powder 1 teaspoon vanilla 3 cups blueberry -- fresh or frozen |
1/2 cup sugar 1 teaspoon cinnamon 1 teaspoon cornstarch 2 tablespoons butter -- melted confectioners' sugar |
Slice bread into 10 to 14 slices and place on rimmed 10 1/2 x 15
1/2 in. baking sheet. In medium bowl, whisk together the eggs, milk, baking powder and
vanilla; slowly pour over the bread, turning to coat it completely. Cover with plastic
wrap and let sit at room temperature for 1 to 2 hours, or refrigerate overnight.
Before serving, preheat the oven to 450 degrees. Butter a 9 x 13 in. baking dish. Place
the blueberries, sugar, cinnamon and cornstarch in the prepared dish; stir to coat the
berries. Place the bread, wettest side up, on the berries. Wedge the slices in tightly.
(You may not use them all) .Brush the tops of the bread with melted butter. Bake for 20 to
25 min. or until toast is golden and berries are bubbling.
Remove from oven and sift confectioner's sugar over top. Let sit 5 min. before serving. To
serve, lift the toast onto plates, spooning the blueberry sauce over the top.
(NOTE : From Washingtonian Magazine April 1989)