1 loaf bakery-bought white bread or challah, cut into 1-inch slices
2 cups fresh blueberries, rinsed and picked over
Maple syrup, warmed in microwave
In a shallow dish beat together the eggs, vanilla, splash of water, and cinnamon. In a non-stick skillet or griddle melt butter over moderate heat. Dip bread slices into egg mixture and transfer to hot skillet and cook for 2-3 minutes per side until golden brown. Transfer French toast to a plate, sprinkle with blueberries and powdered sugar. Serve with warm maple syrup.