Baked Blueberry French Bread

1 loaf Italian bread
4 eggs
½ c milk
¼ tsp baking powder
1 tsp vanilla
2½ c fresh or frozen blueberries
½ c sugar
1 tsp cinnamon
1 tsp cornstarch
2 tbsp butter, melted
¼ c confectioners sugar

Slice bread on the diagonal to create eight, ¾-inch thick slices. Arrange in 10x15 baking pan.

Whip eggs, milk, baking powder, and vanilla in a medium bowl. Slowly pour mixture over bread, turning each slice to coat completely. Cover and refrigerate for at least one hour, but preferably overnight.

Coat another 10x15 pan with cooking oil spray. Sprinkle the blueberries over the bottom of the pan. Mix together the sugar, cinnamon, and cornstarch and pour evenly overtop the berries. Tightly wedge the bread slices over the blueberries, wettest side up. Brush the bread with melted butter.

Bake at 425° in the center of the oven for 20-25 minutes or until golden brown.

Notes:>
To serve, place the toast, berry side down, on warmed plates. Stir the remaining berry mixture in the baking dish, then scoop over the toast. Sprinkle with powdered sugar.

Source:
Gail Greco’s Little Bed & Breakfast cookbook series