Blueberry French Toast

This recipe is reason enough to step into Wal-mart. In their bakery they have a loaf of blueberry cobbler bread ($2.88 in Fairhope). My sister-in-law, Shelley, had the wonderful idea to slice the bread and make it into french toast. YUM-O! I have tried it with the cinnamon swirl bread too, but this blueberry one is my favorite. You can cook one or two slices if you want, or slice the whole loaf into 10 slices and follow this recipe. If you have strawberries on hand, slice them and put on top with the maple syrup!



1 loaf Blueberry Cobbler Bread
5 eggs
5 tablespoons milk
2 tablespoons sugar
butter
maple syrup

Slice the blueberry bread into 10 slices. Stack and set aside. Scramble the eggs in a shallow baking dish; mix in the milk and sugar. (If you're not making the whole loaf use 1 egg, 1 tablespoon milk, and 1 teaspoon sugar per 2 slices.) Heat a large skillet or griddle over medium heat. Put a pat of butter on the skillet. Dredge the slices in the egg mixture to coat. Let excess egg mixture drip off. Place slices on the skillet (mine fits 4 at a time). Dredge the other slices right before putting on the skillet. If you leave them in the egg mixture for any length of time they get too soggy and fall apart. Dredge as needed. Cook on each side about 2 minutes, or until golden. Serve with maple syrup.

Enjoy!


Thanks Shelley!