Blueberry Breakfast Cobbler (Melodie)

1 loaf French bread                                                           4 1/2 cups frozen blueberries  

4 eggs                                                                              1/2 cup sugar 

1 cup milk                                                                        1 tsp. cinnamon

1/2 tsp. baking powder                                                     1 tsp. cornstarch

1 tsp. vanilla                                                                    1/4 cup margarine or butter

Slice bread lengthwise, and place on cookie sheet.  Mix eggs, milk, baking powder and vanilla.  Pour over bread, turn to coat.  Cover with plastic wrap.  Let sit 1 hour or refrigerate overnight. Grease 9 x 13 pan.  Mix blueberries, sugar, cinnamon and cornstarch together and spread in pan.  Place bread wettest side up, on top of berries.  Wedge bread in tight (one layer) may need to trim edges.  Brush tops and drizzle with 1/4 cup melted margarine or butter.  Bake at 450° for 25 minutes.  Let sit 5 minutes.  Sift powdered sugar over top. (nutmeg optional).