Categories: Blueberries, Breakfast, Casserole
Ingredients
- 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 teaspoons cornstarch
- 2 cups fresh blueberries
- 1/4 cup butter, melted
Directions
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Place bread in a jelly roll pan.
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In a mixing bowl, add the eggs, half-and-half, and vanilla; mix together.
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Pour mixture over the bread, cover, and refrigerate overnight.
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In a mixing bowl, add the sugar, cinnamon, allspice, and cornstarch; stir to mix.
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Fold in the blueberries.
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Transfer to a greased 13×9 baking dish.
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Place chilled bread mixture on top of the blueberry mixture.
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Drizzle butter over the bread.
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Bake in a 450° oven for 30 minutes or until golden brown.