Blueberry French Toast Cobbler Recipe
Ingredients
| Eggs | 4 standard | |
| Milk | 1/2 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Baking powder | 1/4 Teaspoon | |
| French bread slice | 10 | |
| 4-1/2 cups unsweetened frozen blueberries | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Cornstarch | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Butter/Margarine | 1 Tablespoon, softened | |
Directions
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 13-in.x 9-in.x 2-in.baking dish.
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° for 30-35 minutes or until toast is golden brown and blueberries are bubbly.
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 13-in.x 9-in.x 2-in.baking dish.
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° for 30-35 minutes or until toast is golden brown and blueberries are bubbly.
Chef
