2 cups fresh blueberries
1-1/2 tablespoons cornstarch
1/3 cup water
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon all spice
1 tablespoon lemon juice
1/3 cup light brown sugar
14 to 16 slices of bread
4 eggs
2-1/2 cups half and half
1 teaspoon vanilla
1/4 cup sugar
Mix first 7 ingredients in list together. Heat until you have a semi-thick
sauce. Set aside and cool to room temperature.
Cut crusts from bread. Spray a 2 quart rectangular Pyrex pan with a non-stick
pan coating. Cover the bottom of pan with bread slices.
In separate bowl, mix eggs, half & half, vanilla and sugar. Pour half of
this mixture over bread. Spread thickened cool blueberry sauce over bottom
layer. Arrange the other half of the bread on top of blueberry filling.
Pour remaining egg mixture over the top. Sprinkle with a dash of nutmeg.
Cover and place in refrigerator ovrnight. Bake in a preheated 350o
F. oven for 60 minutes. Let stand for 10 minutes before cutting into 6 servings
or 12 servings for a buffet. Top with brown sugar and a few blueberries. A
great substitute for French toast.
