Baked French Toast with Blueberry Sauce
This wonderful recipe is from Carol Miller, Owner/Innkeeper, of the Quill Haven Country Inn Bed and Breakfast in Somerset, PA. www.quillhaven.com
- Loaf French or Italian Bread 1 loaf
- Eggs 4 each
- Milk 1/2 cup
- Baking powder 1/4 teaspoon
- Vanilla extract, pure 1 teaspoon
- blueberries 5 cups
- (approx 1 1/2 pounds fresh or 2 (12-ounce) bags frozen)
- Coarsely chopped nuts (about 3 ounces), optional 1 cup
- Cinnamon,ground 1 teaspoon
- Granulated sugar 1/2 cup
- Cornstarch 2 tablespoons
- Butter, melted 2 tablespoons
- Powdered (confectioners') sugar
- Preheat oven to 450 degrees F. Grease a 9x13-inch baking pan.
- Slice the bread into 12 to 14 slices about 1/4 inch thick; place on an ungreased cookie sheet. Whisk eggs, milk, baking powder, and vanilla extract together; slowly pour mixture over the bread, turning to coat the bread completely. Cover with plastic wrap and refrigerate for 1 to 2 hours or overnight.
- Combine blueberries (don't defrost frozen fruit), chopped nuts, cinnamon, sugar, and cornstarch and then place into prepared baking pan. Place bread (wettest side up) on the berry mixture. Wedge slices in tightly, cutting some pieces to fit, if necessary. Brush tops of bread with melted butter. Bake 20 to 25 minutes or until the toast is golden and the berries are bubbling around the sides.
- Remove from the oven and sprinkle with powdered sugar. Let sit for 5 minutes before serving. Serve by turning the bread over so it is topped with the blueberry sauce.
- I've made this with raspberries, peaches and strawberries and I believe that almost any fruit can be used that generates juice. If the recipe is cut in half, half all ingredients except the baking powder.
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