Baked Blueberry French Toast

I love breakfast recipes that can be prepared the night before and popped into the oven in the morning. This is a perfect recipe if you're entertaining overnight guests or for celebratory breakfast for a special someone. The fresh blueberries added such a lovely, light flavor mixed with the french bread. I lightly dusted confectioner's sugar over each warm serving and added just a touch of maple syrup. PERFECT!!

From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!

Baked Blueberry French Toast

6 slices sourdough French bread, torn
4 eggs
1 cup half-and-half
1 teaspoon vanilla extract
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
1-1/2 teaspoon cornstarch
2 cups blueberries
1/4 cup 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 400 degrees for 30 minutes or until golden brown.

Source: Gooseberry Patch "Hometown Favorites"