Recipe - Baked Blue Flower Chive Omelet

16 ounce Italian bread
4 Eggs
One half cup Milk, 2% lowfat
One fourth teaspoon Baking powder
1 teaspoon Vanilla
2 One half cup Blueberries, frozen or fresh
One half cup Sugar
1 teaspoon Cinnamon
1 teaspoon Cornstarch
2 tablespoon Butter, melted
One fourth cup Powdered sugar

Slice the bread on the diagonal to create 8 3/4inch thick pieces, heels
removed. Arrange the bread slices in a 10by15 inch baking dish.

In a medium bowl, whip together the eggs, milk, baking powder and vanilla.
Slowly pour the mixture over the bread, turning each slice to coat
completely. Cover the dish with plastic wrap and refrigerate for at least 1
hour, but preferably overnight.

Preheat the oven to 425 degrees. Coat another 10by15 inch baking dish
with nonstick cooking spray. Sprinkle the blueberries over the bottom of
the pan. Mix together the sugar, cinnamon and cornstarch and pour even over
top of the berries. Tightly wedge the bread slices over the blueberries,
wettest side up. Brush the bread with melted butter. Bake the French toast
in the center of the oven for 20 to 25 minutes, or until golden brown.

To serve, place the toast berryside down on warmed plates. Stir the
remaining berry mixture in the baking dish, then scoop over the toast.
Sprinkle with powdered sugar.

Note: This has lots of blueberries in it.When fresh berries are very sweet,
reduce amount of sugar. Begin this recipe a few hours ahead of serving
time.

From "Vive La French Toast!" by Gail Greco

Typos by Brenda Adams adamsfmle@sprintmail.com; mc post 7/9/97

Recipe by: Seven Sisters Inn, Ocala, Florida Posted to MCRecipe Digest V1
#663 by Badams adamsfmle@sprintmail.com on Jul 09, 1997