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Enjoy this recipe from Hometown Favorites Cookbook.
Submitted by: Jena Hollabaugh from Lancaster, CA
6 slices sourdough French bread, torn
4 eggs
1 c. half-and-half
1 t. vanilla extract
1/2 c. sugar
1 t. cinnamon
1/4 t. allspice
1-1/2 t. cornstarch
2 c. blueberries
1/4 c. butter, melted
Place bread into a jelly-roll pan. In a medium bowl, mix eggs, half-and-half and vanilla together, pour over bread, cover and refrigerate overnight. Combine sugar, cinnamon, allspice and cornstarch together; fold in blueberries and place in a greased 13”x9” baking pan. Place chilled bread mixture on top of blueberry mixture; drizzle butter over bread. Bake at 450 degrees for 30 minutes or until golden brown. Makes 2 to 3 servings. | |
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Place bread into a jelly-roll pan. In a medium bowl, mix eggs, half-and-half and vanilla together, pour over bread, cover and refrigerate overnight. Combine sugar, cinnamon, allspice and cornstarch together; fold in blueberries and place in a greased 13”x9” baking pan. Place chilled bread mixture on top of blueberry mixture; drizzle butter over bread. Bake at 450 degrees for 30 minutes or until golden brown. Makes 2 to 3 servings. |
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