I wish I had a picture of this. But since I don't, try to imagine the beauty of it. This recipe was found on the back of a Safeway Texas Toast bread bag and was developed by cookbook author Marlene Sorosky Gray. Our daughter, Alisa, made it for breakfast blueberries and strawberries, and both were a big hit!
Bluberry French Toast Casserole
4 eggs or 1 cup egg substitute
1/2 cup whole or fat free milk
1 teaspoon vanilla extract
7 slices (we used 6) Safeway Texas Toast
4-1/2 cups fresh or frozen blueberries,
not defrosted (about 1-1/2 lbs.)
2/3 cup sugar
1 teaspoon ground cinnamon
2 teaspoons cornstarch
powdered sugar for sprinkling on top
In a medium bowl, whisk together eggs, milk, and vanilla. Dip bread into batter; turn to coat both sides. Cut last piece in half to fit and place bread on a rimmed baking sheet. Pour any remaining batter over bread. (If desired, bread may be covered with plastic wrap and refrigerated overnight.)
Place oven rack in top third of oven and preheat to 450 F. Grease a 9x13-inch baking dish. Place blueberries, sugar, cinnamon and cornstarch in dish; stir to mix well. Place bread slices on berries. Bake for 20-25 minutes or until toast is golden and berries are bubbling. Sprinkle with powdered sugar. To serve, use a spatula to remove toast to plates. Spoon blueberries and sauce over toast.
Makes 6-7 servings.
What we did: we used one 9x13 dish each for blueberries and strawberries. We made up the egg mixture and set aside. We mixed the berries and ingredients in a separate bowl and turned onto the 9x13 pan, then, after dipping the bread slices into the egg mixture, we placed them over the berries, then baked, and ate!