Baked French Toast with Blueberry Orange Syrup

• 1 loaf French bread
• 1 1/2 eggs per serving
• 2 tablespoons milk per serving
• 1/2 tsp powdered ginger

Blueberry Orange Syrup

• 2 cup frozen or fresh blueberries
• 3/4 cup water
• 1/2 cup sugar
• 1/2 cup orange marmalade
• 1/8 cup corn starch

Cut the ends from the french bread. Make 2 cuts 1 inch apart in the bread for each for each serving. Do not cut through the bread all of way.

Mix the eggs and milk together. Pour into a plastic bag. Add the bread pieces. Remove as much of the air in the bag as you can. Coat the bread with the egg mixture, turning it several times. Refrigerate for 1 hour or overnight.

Take bread out of bag carefully. Put on a cookie sheet lined with parchment paper. If all the egg isn't absorbed, pour it over the inside cracks. Let set until absorbed, a few minutes.

Bake at 350 F for 20 minutes.

To make syrup, put all the ingredients into a saucepan. Bring to a boil and cook until slightly thickened