A tried and true family favorite, thanks to my friend Michelle's family cookbook.
Everyone here LOVES this, and I haven't taken it anywhere yet that it wasn't all eaten. (Of course, that could be that my family ate it all, but...)
We've started making it for dinner (or lunch), as it takes a while to cook and no one can wait that long for breakfast.
You SHOULD be able to click on the picture and view it larger to read it better. If not, send me an email or leave a comment and I will type it out for you.
I use a loaf of hearty-type bread, like a country white or potato bread (one of those really heavy loaves.) Works great.
I have also doubled the blueberry syrup recipe, as there is never enough for us with one batch. You can cut that back in half if you want.
Also, it ALWAYS seems to take longer than it says to cook, at least for me. So be forewarned. I usually have to cook an additional 30 minutes or so. Maybe I do something weird, who knows?
No syrup in the picture, but it's a beautiful purple and oh so yummy!
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