Blueberry French Toast Cobbler Recipe
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Category: |
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Ingredients: |
Ingredients: 12 oz. French bread, sliced
8 eggs
2/3 c. milk
1/2 tsp. baking powder
2 tsp. vanilla
4 c. whole frozen blueberries
1/2 c. sugar
1 tsp. cinnamon
1 tsp. cornstarch
2 T. melted butter
1/4 c. powdered sugar
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Directions: |
Directions:Slice bread in 3/4" thick slices. In a bowl whisk together eggs, milk, baking powder, and vanilla. Dip both sides of bread in egg mixture and place in a glass baking dish. Drizzle remaining egg mixture over bread. Cover with plastic wrap and put in refrigerator overnight.
Preheat oven to 450º. Mix frozen blueberries, sugar, cinnamon and cornstarch, and put in the bottom of another baking dish. Place the egg saturated bread on top of the blueberry mixture for a tight fit in the pan. Brush top of bread generously with the melted butter. Bake for 25 min., or until bread is golden brown and berry mixture is bubbling around sides. Remove from oven and sift powdered sugar over top. Let set 5 min. before serving. Lift toast onto serving plates and spoon blueberry sauce over the top. |
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Personal
Notes: |
Personal
Notes: Karen is the wife of Wayne Patterson & the daughter of Dan & Norma (Lehman) Hollenshead. She is from the El Paso, Texas branch of this family who has migrated to Oregon. The most special ingredients in this recipe are the wonderful Oregon blueberries picked each season by my 6'10" husband! He is persistent and brings home flats overflowing with luscious blueberries. My job is to clean them and get them ready for the freezer bags. We enjoy them every morning with oatmeal and save enough for holidays shared with our son, Calvin Daniel, and his bride of one year, Melanie. The meal always includes maple bacon (perfectly fried by Melanie), OJ, and of course, Martinelli's, to celebrate the occasion of just being together! Come to Oregon and we'll whip up some Blueberry French Toast Cobbler together.
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