Ingredients
4 large eggs1/2 cup milk1 teaspoon vanilla extract1/4 teaspoon baking powder10 slices day-old French bread (3/4 inch thick)4-1/2 cups unsweetened frozen blueberries1/2 cup sugar2 tablespoons butter, melted1 teaspoon cornstarch1 teaspoon ground cinnamon1 tablespoon butter, softened
Preparation
In a large bowl, beat the eggs, milk, vanilla and baking powder until smooth. Pour into a large shallow baking dish. Add bread slices, turning once to coat. Cover and chill for 8 hours or overnight.
In a large bowl, combine the blueberries, sugar, melted butter, cornstarch and cinnamon. Pour into a greased 13-in. x 9-in. baking dish. Cover and chill 8 hours or overnight.
Remove both pans from the refrigerator 30 minutes before baking. Place prepared bread on top of blueberry mixture. Spread softened butter on top.
Bake, uncovered, at 400° for 30-35 minutes or until toast is golden brown and blueberries are bubbly.
