French Toast : Blueberry Stuffed and Baked

Lloyd and I got married at a Bed and Breakfast in Ohio and this is what they served for our breakfast. It is wonderful, either with Blueberry syrup or just plain maple syrup and you make it the night before and put in the oven the next morning.

ingredients

French Bread – sliced 3/4 inch thick
1 – 8 0z package cold cream cheese, cut into 1/2 x 1 inch cubes
1 1/2 cups blueberries, fresh orfrozen
1/4 cup raisins
7 large eggs
1 1/2 cups milk
1/4 cup maple syrup
1/4 tsp cinnamon
For Sauce
1/2 cup sugar
1 tbsp cornstarch
1/2 cup water
1 cups blueberries, fresh or frozen

directions

1
The night before – arrange half the slices of bread in a buttered 9 x 13 baking dish, leaving some space between slices. Place 1 or 2 pieces of the cream cheese over the bread, and sprinkle the blueberries over the cream cheese. Arrange the remaining bread slices over the first layer of slices. In a large bowl whisk together the eggs, syrup and the milk. Pour the egg mixture evenly over the bread mixture. Sprinkle raisins and cinnamon over the top, cover and chill over night. Bake covered with foil, in the middle of a 350 degree oven for 30 minutes. Remove the foil and bake for 30 more minutes until puffed and golden.
2
Make the sauce: In a small saucepan stir together the sugar, the cornstarch, and the water and cook mixture over moderately high heat, stirring occasionally for 5 minutes, or until thickened. Stir in the blueberries and simmer the mixture until the berries have burst (10 minutes). Add the butter and stir until melted. Serve over the French toast.