Description: 8 BREAD ROUNDS, 3 TBS CINNAMON, 1/4 C BROWN SUGAR, 4 SCOOPS ICE CREAM, BUTTER WHIPPED CREAM, 4 oz HEAVY WHIPPING CREAM, MED/LRG BOWL, 2 TBS POWDER SUGAR Tip: Placing the bowl in the freezer for 10 or 15 minutes will help the cream whip fasterButter one side of each bread round, in a shallow dish add cinnamon, brown sugar, with butter side of bread round, place in mixture. Cook in a large non stick skillet until golden brown. Remove from skillet place one round cooked side down onto plate add scoop of ice cream top with another round cook side up cover with blueberry sauce, in a med/lrg bowl add heavy whipping cream, powder sugar, whip until soft peaks form.  Finish with whipped cream and dust with  powder sugar. Note: Use Remaining Blueberry Sauce from French Toast Rounds Recipe

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