Blueberry Stuffed French Toast

By ROBandSEAN

Ingredients

• 5-1/4 slices firm white bread
• 3/8 (8 ounce) package Neufchatel cheese, softened
• 1/3 cup blueberries
• 1 cup milk
• 1 eggs
• 1 tablespoon and 2-1/4 teaspoons maple syrup
• 1/4 teaspoon vanilla extract
• 1 tablespoon and 1 teaspoon white sugar
• 1/8 teaspoon ground nutmeg
• 1 tablespoon and 1 teaspoon white sugar
• 2 teaspoons cornstarch
• 1/3 cup water
• 1/3 cup white sugar
• 1 teaspoon butter
• 1/3 cup blueberries

Preparation

Step 1

Grease a 9x13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread Neufchatel cheese over one side of the remaining 6 slices of bread. Arrange the bread, cheese side up, in the baking dish. Sprinkle with 1 cup of the blueberries, then top with the bread cubes.
Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of sugar in a bowl. Pour over the bread. Cover and refrigerate overnight.
Preheat an oven to 350 degrees F (175 degrees C).
Mix together the nutmeg and 1/4 cup of sugar in a small bowl. Sprinkle over bread mixture. Cover with foil and bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 30 minutes. Cool in the pan for 5 minutes before serving.
To make compote: Heat cornstarch, water and remaining 1 cup of sugar over medium heat and bring to a simmer, cooking until thickened, about 3 minutes. Remove from heat and stir in butter and the remaining 1 cup of blueberries. Serve with the french toast.