My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Thursday, May 6, 2010

Baked Blueberry French Toast

Mother's Day is coming up, this would be perfect. French Toast of any kind is a great week-end breakfast/brunch item. What could be better than french toast with fresh blueberries. Yum Yum.

Baked Blueberry French Toast
4 - 2 slice servings
8 - single slice servings
print recipe

1 loaf Italian bread
4 eggs
1/2 cup milk
1/4 teaspoon baking powder
1 teaspoon vanilla extract
2 1/2 cups blueberries
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
1 tablespoon butter, melted
1/4 cup powdered sugar

Slice the bread on the diagonal to create 8 3/4-inch thick slices, heels removed. Arrange bread slices in a 10x15-inch baking dish

To make batter, whip together eggs, milk, baking powder, and vanilla in medium bowl. Slowly pour mixture over bread, turning over each slice to coat completely. Cover and refrigerate for at least 1 hour, but preferably overnight.

In the morning: Preheat oven to 425 degrees F. Coat another 10x15-inch baking dish with vegetable spray. Sprinkle blueberries over bottom of pan. Mix together sugar, cinnamon, and cornstarch and pour evenly over berries. Tightly wedge the bread slices over the blueberries, wettest side up. Brush the bread with melted butter. Bake the french toast in the center of the oven for 20 to 25 minutes, or until golden brown. To serve, place the toast berry side down on warmed plates. Stir the remaining berry mixture in the baking dish, then scoop over the toast. Sprinkle with powdered sugar.

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