Have been treating my guests to some newly found recipes..Today's breakfast:

Baked French Toast with Blueberry Sauce

The sponge-like nature of French toast gives it that “special occasion” feel, though why hold it back when it’s one of the easiest ways to get egg and bread together in the morning? Bring it on with a tangy blueberry sauce. —Debbie Johnson, Centertown, Missouri

4 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

• 1/4 cup butter, melted
• 4 Eggland's Best Eggs
• 1 cup 2% milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 8 slices Texas toast
• BLUEBERRY SAUCE:
• 1/4 cup sugar
• 1-1/2 teaspoons cornstarch
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1-1/2 cups fresh or frozen blueberries
• 2 tablespoons thawed orange juice concentrate

Directions

Pour melted butter on a 15-in. x 10-in. x 1-in. baking pan; lift and
tilt pan to coat bottom evenly. In a large shallow bowl, whisk the
eggs, milk, vanilla and nutmeg. Dip both sides of Texas toast into
egg mixture; place on prepared pan. Bake at 375° for 20-25
minutes or until lightly browned.
For sauce, in a large saucepan, combine the sugar, cornstarch,
cinnamon and cloves. Stir in blueberries and orange juice
concentrate. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with French toast. Yield: 4 servings (1 cup sauce).

© Taste of Home 2013