Blueberry french toast sandwiches
Serves four

8 slices firm white bread
1 1/3 cups milk
1 teaspoon vanilla
1 1/3 tablespoons sugar
2 eggs
1/3 cup melted butter/margarine
1/3 cup firmly packed dk brown sugar
1 ½ cups fresh or frozen blueberries

In a bowl, mix eggs, milk, vanilla and sugar until smooth. Dip four of the slices of bread into egg mixture and place on baking paper that has been brushed with 1 ½ tablespoons of the butter. Top bread with blueberries and sprinkle with brown sugar. Dip remaining bread slices into egg mixture and place over blueberries. Brush sandwiches with remaining melted butter. Bake in a preheated oven (350°F) for 30-35 minutes or until crisp and brown. Serve warm topped with warm blueberry syrup.

Blueberry syrup: In a saucepan combine 2 cups of fresh or frozen blueberries with 1 cup of water. Cook slowly for 15 minutes. Strain through a fine strainer. Add ¾ cup confectioners’ sugar and ½ teaspoon lemon juice to liquid and return to low heat for about 15 minutes until sauce gets syrupy.