Blueberry Stuffed French Toast
12 slices of bread (texas toast)
2-8 ounce packages of cream cheese
1 cup of fresh or frozen blueberries 
10 eggs
1/3 cup maple syrup 
2 cups milk 
Remove the crusts from the bread and cube. 
Spray the bottom of a 9x13 glass baking dish with vegetable spray 
and place half the cubes of bread in the pan. 
Cube the cream cheese and put on top of the bread. 
Distribute one cup of fresh or frozen blueberries over the cream cheese. 
Place remaining bread over the blueberries. 
Beat the eggs, add the maple syrup and the milk. 
Pour mixture over bread and cheese. 
Place plastic wrap over dish and refrigerate overnight. 
In the morning, preheat oven to 350. 
Place aluminum foil over the dish and bake for 30 minutes. 
Remove the foil and bake for an additional 30 minutes. 
During the last minutes of baking, prepare the sauce recipe below.
SAUCE INGREDIENTS:
1 cup water
1 cup sugar
2 tbsp cornstarch
2 cups fresh or frozen blueberries
1 tbsp butter
Cook the water, cornstarch & 1 cup of blueberries until it thickens. 
Then add one more cup of blueberries & butter. 
Pour over individual pieces, slice & twist a lemon slice over the top for garnish and serve. 
It is best if you let the blueberry stuffed French toast sit for about 10 minutes before slicing. 

Jackie Fuller