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Blueberry French Toast Cobbler

8 oz. stale French bread
4 eggs
1/2 c. milk
1/4 tsp. baking powder
1 tsp. vanilla
4 1/2 c. fresh or frozen blueberries, not defrosted
1/2 c. sugar
1 tsp. cinnamon
1 tsp. cornstarch
2 tbsp. melted butter
Confectioners' sugar

Slice the bread diagonally into 10 to 14 slices about 3/4 inch thick, then place on a rimmed baking sheet about 10 x 15 inches. In a medium bowl whisk together the eggs, milk, baking powder and vanilla; slowly pour over the bread, turning to coat it completely. Cover with plastic wrap and let sit at room temperature for 1-2 hours or refrigerate overnight. Preheat oven to 450 degrees. Butter a 9 x 12 inch baking dish. Place blueberries, sugar, cinnamon and cornstarch in the prepared dish. Stir to coat the berries. Place bread, wettest side up, on berries. Wedge the slices in tightly, cutting to fit if necessary. Brush the top of the bread with the melted butter. Bake 20-25 minutes or until the toast is golden and the berries are bubbling around the sides. Remove from the oven and sift confectioners' sugar over the top. Let sit 5 minutes before serving. To serve, lift toast onto plates and spoon sauce over top.
Serves 6. 

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