Baked Blueberry French Toast

Remove the heels of the bread. Slice on the diagonal to create eight 3/4-inch thick slices. Arrange bread slices in 13x9-inch baking dish.

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

In the morning: Preheat oven to 425°F. Coat another 13x9-inch baking dish with cooking spray. Pour blueberries into prepared baking dish.

In a bowl, combine sugar, cinnamon, and cornstarch and pour evenly over blueberries. Tightly wedge bread slices over the blueberries, wettest side up. Brush bread with melted butter. Bake in the center of the oven for 25 to 30 minutes, or until golden brown.

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