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This sounds good: Vanilla Maple French Toast With Warm Berry Preserves
- Thread starter meryl
- Start date
Here's another one
This is similar but it is baked in the oven. This is our traditional Easter morning breakfast.
* Exported from MasterCook *
Blueberry French Toast Cobbler
Recipe By :
Serving Size : 6
Categories : Blueberry French Toast
Prepare Ahead
Amount Measure Ingredient -- Preparation Method
1 loaf French bread (or submarine rolll) -- 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 : From Washingtonian Magazine April 1989
This is similar but it is baked in the oven. This is our traditional Easter morning breakfast.
* Exported from MasterCook *
Blueberry French Toast Cobbler
Recipe By :
Serving Size : 6
Categories : Blueberry French Toast
Prepare Ahead
Amount Measure Ingredient -- Preparation Method
1 loaf French bread (or submarine rolll) -- 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 : From Washingtonian Magazine April 1989