"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Blueberry French Toast Recipe

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This recipe for Blueberry French Toast, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandi Zacharias
Added: Tuesday, September 23, 2008


1 loaf French bread
4 eggs
1/2 c. milk
1/4 tsp. baking powder
1 tsp. vanilla extract
4 c. blueberries
1/2 c. sugar
1 T. (heaping) cornstarch
1 tsp. cinnamon
2 T. melted butter

Slice the bread diagonally into 10 to 14 slices 3/4 inch thick. Arrange in a single layer in a 9x13 inch dish. Whisk the eggs, milk, baking powder and vanilla in a medium bowl until smooth. Pour gradually over the bread, turning to coat completely. Chill, covered with plastic wrap, for 8 hours or longer. Combine the blueberries, sugar, cornstarch and cinnamon in a bowl and mix well. If using frozen blueberries, let them partially thaw first. Spread evenly in a buttered 9x13 inch baking dish. Place the bread wettest side down over the blueberries. Brush with the melted butter. Bake at 450 for 20 to 25 minutes or until golden brown. Garnish with powdered sugar.

10 to 14 slices of bread may not fit in one pan, so this recipe can be doubled (except the bread) and then 2 pans used. Frozen blueberries may be thawed in the fridge overnight.




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