Blueberry French Toast

Slice bread diagonally into 10 to 14 slices. About ¾ inch thick. Place bread slice on rimmed 10 ½ x 15 ½ x 1 inch baking sheet.

In a medium bowl, whisk together eggs, milk, baking powder and vanilla. Slowly pour over bread, turning slices to coat completely. Cover with plastic wrap and let stand at room temperature for 1 to 2 hours or refrigerate over night.

Preheat oven to 350 degrees. Butter 13 x 9 baking dish.

Place blueberries, sugar, cinnamon and corn starch in dish. Stir to coat berries, spreading to cover bottom of dish evenly.

Place bread slices, wettest side up, on top of the berries, wedging slices in tightly and if necessary, cutting some slices to fit. Brush tops of bread slices with melted butter.

Bake in center of oven 20 – 30 minutes or until toast is golden and berries are bubbling.

Let stand for 5 minutes before serving. To serve, after plating toast, spoon berry sauce on top, and dust with powdered sugar.