This blueberry cobbler uses French bread, which makes the best French toast (and therefore the best blueberry French toast cobbler), but it isn’t the only kind of bread you can use. If you don’t have French bread, substitute any bread with solid texture.
Preparation time: 1 hour 10 minutes
Cooking time: 25 minutes
Yield: 8 servings
1 loaf French bread
5 eggs
3/4 cup sugar
1/4 teaspoon baking powder
1 teaspoon vanilla
3/4 cup milk
3 tablespoon butter
4 3/4 cups blueberries
1 teaspoon cinnamon
1 teaspoon cornstarch
Confectioners’ sugar
Slice the bread into slices 3/4-inch thick.
Place the bread slices in a single layer in a large dish.
In a large mixing bowl, combine the eggs, 1/4 cup sugar, baking powder, and vanilla.
Using a wire whisk, blend all the ingredients thoroughly.
Slowly add the milk while whisking until all is incorporated.
Pour the egg mixture over the bread, turning once to coat evenly.
Cover and allow to set for 1 hour at room temperature.
Preheat your oven to 450 degrees F.
In a 14-inch cast-iron skillet, melt butter over medium-high heat.
In another large mixing bowl, combine 4 1/2 cups blueberries, 1/2 cup sugar, the cinnamon, and cornstarch.
Pour the blueberry mixture into the skillet.
Using a spatula, place the bread, wettest side up, on top of the blueberries.
Bake for 25 minutes, or until the blueberries are bubbling around the bread and the bread is golden brown.
Remove from the oven.
Sprinkle with the confectioners’ sugar.
Top with the remaining 1/4 cup fresh blueberries.
Per serving: Calories 353 (From fat 89); Fat 10g (Saturated 4g); Cholesterol 147mg; Sodium 350mg; Carbohydrate 58g (Dietary fiber 4g); Protein 9g.