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Blueberry French Toast Cobbler,

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625 posts
Joined: Mar 8, 2006


Posted to Thread #29822 at 8:29 pm on Aug 28, 2017

Blueberry French Toast Cobbler
Servings: 6


1 loaf French bread (or submarine roll), sliced 3/4 in. thick
4 eggs
1/2 cup milk
1/4 teaspoon baking powder
1 teaspoon vanilla
3 cups blueberries, 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.

Notes: Excellent! Our usual Easter brunch.

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