3 eggs
1 c. milk
4 slices, day old bread 1 to 1 1/2 inch thick
1/4 c. butter
Fresh blueberries

Beat 3 eggs slightly in a shallow pan or dish: add 1 cup milk and 1/2 teaspoon salt. Cut diagonally 4 slices day old French bread or Italian bread, about 1 to 1 1/2 inches thick; place bread in egg mixture and soak at least 15 minutes on each side. Heat 1/4 cup butter in large skillet. Fry bread slowly, about 5 minutes on each side, or until browned. Serve hot with blueberry sauce and sour cream.

BLUEBERRY SAUCE: Combine 1/2 cup Log Cabin syrup and 2/3 to 3/4 cup fresh or frozen and thawed blueberries. If desired, heat before serving. Makes 1 cup.