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Blueberry French Toast Cobbler
SUBMITTED BY:
Marie Herr
"Each summer I pick fresh blueberries and freeze them with this family favorite in mind. It's a great way to recapture the warmth of past summer days on chilly Midwestern mornings."
RECIPE RATING:
Read Reviews
(3)
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PREP TIME
20 Min
COOK TIME
30 Min
READY IN
50 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
4 eggs
1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon baking powder
10 (3/4 inch thick) slices day-old French bread
4 1/2 cups unsweetened frozen blueberries
1/2 cup sugar
2 tablespoons butter or margarine, melted
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 tablespoon butter or margarine, softened
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DIRECTIONS
In a bowl, beat 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. Combine blueberries, sugar, melted butter, cornstarch and cinnamon. Pour into a greased 13-in. x 9-in. x 2-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 degrees F for 30-35 minutes or until toast is golden brown and blueberries are bubbly.
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REVIEWS
Reviewed on May 13, 2007 by
Melissa W.
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Melissa W.
May 13, 2007
I made this for a fancy Mother's Day brunch. Everyone loved it! I halved the recipe, but I almost wish I hadn't. I also made it in a 9x9 instead of a 13x9. Just a few other things I did differently; for the milk I substituted half the amount with half-and-half, and used the rest 2% milk. I didn't have thick bread either, so I used thicker-than-average bread, soaked it in the milk mixture overnight as the recipe stated, and then I made 2 layers of bread when I assembled it in the morning. The blueberries and sugar mixture cook nicely and make a sweet syrup that soaks into the bottoms of the bread. No syrup needed! I warmed syrup in the microwave but forgot to take it out to serve; and nobody even noticed because it was so good on its own. My only complaint is that the tops of the bread, although browned nicely, just didnt have a pretty look to it in my opinion. Next time I may sprinkle a little extra cinnamon to give it some visual texture. I will definitely make this again!
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7 users found this review helpful
I made this for a fancy Mother's Day brunch. Everyone loved it! I halved the recipe, but I...
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Reviewed on May 6, 2008 by Tiff
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Tiff
May 6, 2008
Too many blueberries and it got very soggy.
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1 user found this review helpful
Too many blueberries and it got very soggy.
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Reviewed on Apr. 13, 2008 by
SPBB
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SPBB
Apr. 13, 2008
These were surprisingly tastier than I thought. I sprinkled the top with some uncooked oatmeal and cinnamon, for a prettier presentation. I used Splenda instead of sugar, added a chopped apple to the blueberries, and used Smart Balance spread instead of the butter (that was mixed with the fruit). Also used non-stick cooking spray instead of buttering the pan...good addition to the regular breakfast fare. Thanks!
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0 users found this review helpful
These were surprisingly tastier than I thought. I sprinkled the top with some uncooked oatmeal...
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Blueberry French Toast Cobbler
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