2 : c Starter
1 : Egg;beaten
1/2 : c Bacon;fried and crumbled
2 : tb Oil;bacon fat
2 : tb Sugar
Flour;as : Flour;as needed
1/2 : ts Baking soda
1 : lb Bacon; thick-sliced and lean
1 : Onion
1 : lb Baking potatoes
1/2 : lb Cheddar cheese
8 : Eggs
4 : c Diced potatoes
1 : Jar; (2-oz) bacon pieces
1 : Chopped onion
4 : tb Butter/margarine
1 : c Chopped celery
1 : c Chicken broth
1 : Sliced carrot
2 : c Milk
4 : md Potatoes
1 : tb Mayonnaise
1/4 : ts French mustard
2 : Rashers bacon
1 : tb Soured cream
Salt : Salt & pepper
1 : Egg yolk
3 : oz Butter
0: Slice the bread on the diagonal to create 8 3/4-inch thick pieces, heels removed
1: Arrange the bread slices in a 10-by-15 inch baking dish
2: In a medium bowl, whip together the eggs, milk, baking powder and vanilla
3: Slowly pour the mixture over the bread, turning each slice to coat completely
4: Cover the dish with plastic wrap and refrigerate for at least 1 hour, but preferably overnight
5: Preheat the oven to 425 degrees
6: Coat another 10-by-15 inch baking dish with nonstick cooking spray
7: Sprinkle the blueberries over the bottom of the pan
8: Mix together the sugar, cinnamon and cornstarch and pour even over top of the berries
9: Tightly wedge the bread slices over the blueberries, wettest side up
10: Brush the bread with melted butter
11: Bake the French toast in the center of the oven for 20 to 25 minutes, or until golden brown
12: To serve, place the toast -- berry-side down -- on warmed plates
13: Stir the remaining berry mixture in the baking dish, then scoop over the toast
14: Sprinkle with powdered sugar
15: Note: This has lots of blueberries in it
16: When fresh berries are very sweet, reduce amount of sugar
17: Begin this recipe a few hours ahead of serving time
18: >From "Vive La French Toast!" by Gail Greco Typos by Brenda Adams <adamsfmle@sprintmail
19: com>; mc post 7/9/97 Recipe by: Seven Sisters Inn, Ocala, Florida Posted to MC-Recipe Digest V1 #663 by Badams <adamsfmle@sprintmail
20: com> on Jul 09, 1997