Shirley's Recipes

1 teaspoon vanilla extract\\

Preheat oven to 450F. Butter a 13 x 9 x 2-inch baking dish. Place blueberries, granulated sugar, cinnamon and cornstarch in prepared dish; stir to coat blueberries. Place bread wettest side up on berries. Wedge slices in tightly, cutting some pieces to fit if necessary. (You may not use it all). Brush tops of bread with melted butter. Bake in center of oven for 20 to 25 minutes or until the toast is golden brown and the berries are bubbling around the sides.\\

1/2 cup granulated sugar\\

Slice bread diagonally into 10 - 14 slices about 3/4 inch; place in a rimmed baking sheet (15-1/2 x 10-1/2 x 1-inch). In a medium bowl, whisk together the eggs, milk, baking powder and vanilla; slowly pour over the bread, turning to coat completely. Cover with plastic wrap and refrigerate 1 to 2 hours or overnight.\\

Preheat oven to 450F. Butter a 13 x 9 x 2-inch baking dish. Place blueberries, sugar, cinnamon and cornstarch in prepared dish; stir to coat blueberries. Place bread wettest side up on berries. Wedge slices in tightly, cutting some pieces to fit if necessary. (You may not use it all). Brush tops of bread with melted butter. Bake in center of oven for 20 to 25 minutes or until the toast is golden brown and the berries are bubbling around the sides.\\
Remove from oven and sift confectioner's sugar over the top. Let sit for 5 minutes before serving.\\

Name: Blueberry French Toast Cobbler\\
Key Ingredient: blueberries\\
Preparation: bake\\
Cuisine: American\\
Source: Mary Anne Bauer/Online\\
Food Group: grain\\
Meals: breakfast, brunch\\
Courses: main\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :20\\
Elapsed Time: 8:45\\
Occasion: Easter\\
Servings: 6

1 loaf (8 ounce) French Bread\\
4 eggs\\
1/2 cup milk\\
1/4 teaspoon baking powder\\
1 teaspoon vanilla\\
4-1/2 cups fresh or frozen blueberries, not defrosted (about 1-1/2 pounds)\\
1/2 cup sugar\\
1 teaspoon cinnamon\\
1 tablespoon cornstarch\\
2 tablespoons melted butter (for brushing on top)\\
Confectioner's sugar (for sprinkling on top)

Slice bread diagonally into 10 - 14 slices about 3/4 inch; place in a rimmed baking sheet (10-1/2 x 15-1/2 x 1-inch). In a medium bowl, whisk together the eggs, milk, baking powder and vanilla; slowly pour over the bread, turning to coat completely. Cover with plastic wrap and refrigerate 1 to 2 hours or overnight.\\
Preheat oven to 450F. Butter a 13 x 9 x 2-inch baking dish. Place blueberries, sugar, cinnamon and cornstarch in prepared dish; stir to coat blueberries. Place bread wettest side up on berries. Wedge slices in tightly, cutting some pieces to fit if necessary. (You may not use it all). Brush tops of bread with melted butter. Bake in center of oven for 20 to 25 minutes or until the toast is golden brown and the berries are bubbling around the sides.\\
Remove from oven and sift confectioner's sugar over the top. Let sit for 5 minutes before serving.\\
To serve, lift the toast onto plates, spooning blueberry sauce over the top.

"Batter drenched French toast bakes to golden crispness atop bubbly blueberries, making an irresistible casserole. To save time in the morning, don't be afraid to soak the bread in the batter overnight. It will be puffed and soft and not at all soggy." Marlene Sorosky