Blueberry French Toast

Makes six to eight servings

1 (8 oz) loaf French Bread

4 eggs

1/2 cup milk

1/4 t baking powder

1 t vanilla

4 1/2 cups fresh or partially thawed frozen blueberries

1/2 cup sugar

1 T (heaping) cornstarch

1 t cinnamon

2 T melted butter

Slice the bread diagonally into 10 to 14 slices 3/4 inch thick. Arrange in a single layer in a 9-13-inch dish. Whisk the eggs, milk, baking powder and vanilla in a medium bowl until smooth. Pour gradually over the bread, turning to coat completely. Chill, covered with plastic wrap, for 8-hours. Combine the blueberries, sugar, cornstarch and cinnamon in a bowl and mix well. Spread evenly in a buttered 9x13-inch baking dish. Place the bread wettest side down over the blueberries. Brush with the melted butter. Bake for 20 to 25 minutes or until golden brown. Garnish with confectioners sugar. Bake at 450 F.