Blueberry French Toast Cobbler

  Breakfast

Each summer I pick fresh blueberries and freeze them with this family favorite in mind. It's a great way to recapture the warmth of past summer days on chilly Midwestern mornings.

Blueberry French Toast Cobbler

Average Rating: 5

TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min.
YIELD: 8 servings.

Ingredients

  • 4 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 10 slices day-old French bread (3/4 inch thick)
  • 4-1/2 cups unsweetened frozen blueberries
  • 1/2 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 tablespoon butter, softened

Instructions

  • 1. In a large bowl, beat the 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.
  • 2. In a large bowl, combine the blueberries, sugar, melted butter, cornstarch and cinnamon. Pour into a greased 13-in. x 9-in. baking dish. Cover and chill 8 hours or overnight.
  • 3. Remove both pans from the refrigerator 30 minutes before baking. Place prepared bread on top of blueberry mixture. Spread softened butter on top.
  • 4. Bake, uncovered, at 400° for 30-35 minutes or until toast is golden brown and blueberries are bubbly.

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