6 slices sourdough French bread, torn
4 eggs
1 c. half and half
1 tsp. vanilla extract
1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. allspice
1 1/2 tsp. cornstarch
2 c. blueberries
1/4 c. butter, melted

Place bread into a jelly roll pan. In a medium bowl, mix eggs, half-and-half and vanilla together, pour over bread, cover and refrigerate overnight. Combine sugar, cinnamon, allspice and cornstarch together, fold in blueberries and place in a greased 13 X 9 baking pan. Place chilled bread mixture on top of blueberry mixture; drizzle butter over bread.

Bake at 450°F for 30 minutes or until golden brown.

Makes 2 to 4 servings.

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Let the name of the Lord the praised, both now and forevermore. From the rising of the sun to the place where it sets, the name of the Lord is to be praised. Psalm 113:2-3