Blueberry Stuffed French Toast

Ingredients

• 16 slices firm white bread
• 1 , 8 ounce
• 1 cup blueberries
• 3 cups milk
• 3 eggs
• 0.33 cups maple syrup
• 1 teaspoon vanilla extract
• 0.25 cups white sugar
• 0.25 teaspoons ground nutmeg
• 0.25 cups white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup white sugar
• 1 tablespoon butter
• 1 cup blueberries

Instructions

1. 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.

2. 2

   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.

3. 3

   Preheat an oven to 350 degrees F (175 degrees C).

4. 4

   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.

5. 5

   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.