Clash and Contradiction: Baked Cinnamon French Toast with Blueberry Sauce

I didn't think I was going to be able to post, our internet has been playing up these past few days! But here I am!

My husband came home on Wednesday evening, on Thursday morning I cooked him this for breakfast and it tasted fantastic!

Posted at Foodie Friday, go take a look at some other great recipes!

Baked Cinnamon French Toast with Blueberry Sauce
Blueberry Sauce recipe modified from joyofbaking.com

For the Sauce:

3/4 - 1 cup brown sugar

1/2 tablespoon cornstarch

1/8 teaspoon ground cinnamon

1/8 teaspoon salt

2/3 cup water

3 cups blueberries

Zest of 1 lemon

1 - 2 tablespoons lemon juice

Place the sugar, cornstarch, cinnamon, salt, and water in a medium sized saucepan and stir until smooth. Stir in the blueberries and place the saucepan over medium heat.

Cook the sauce until the liquid thickens and becomes clear. (Some of the blueberries will break down but others will remain whole.) Taste to see if more sugar is needed and add more water if you want a thinner sauce.

Stir in the lemon zest and juice. Taste and add more lemon juice if needed.

Let cool and then cover and refrigerate.

Makes about 3 cups.

For the French Toast:

cooking spray (or parchment paper)
6 slices homemade bread

2 teaspoons ground cinnamon
3 large eggs
1/2 cup milk
1/2 cup sugar
2 tablespoons melted butter

1 teaspoon vanilla extract

Beat eggs with milk, butter and vanilla until just blended. Soak the bread slices in the mixture.

Preheat oven to 350. Leave bread slices to soak while the oven preheats.

Spray 13x9" baking pan (or line with parchment paper). Sprinkle bottom of pan with sugar and cinnamon, arrange bread slices to fit in a single layer and sprinkle with more sugar and cinnamon.

Bake, uncovered for 30 minutes.