Method

1. For blueberry compote, in medium-sized pot over medium-high heat combine blueberries and sugar.
2. While stirring, cook until boiling and some blueberries have released their juices.
3. In small bowl, combine cornstarch and water, stirring until dissolved.
4. While stirring, pour cornstarch mixture into blueberries and continue cooking for one minute. Remove from heat.
5. Can be served warm or made ahead and brought to room temperature to serve.
6. For French toast, preheat oven to 375˚F (190˚C).
7. In an 8”x 8”container combine eggs, milk and cinnamon and whisk to combine.
8. Dip 12 slices of Challah (in a few batches) in egg/milk mixture until well-soaked, about 1 minute and flip to coat.
9. Prepare one or two baking sheets by lining with parchment paper or aluminum foil. Arrange bread in single layer on prepared pan(s).
10. Bake 12-15 minutes or until browned on one side, turn bread over and bake another 12-15 minutes, until browned and puffed.
11.  Serve Challah French Toast with butter, maple syrup and blueberry compote.