Blueberry Stuffed French Toast Recipe

This is the recipe for the delicious french toast served at our last MOPS meeting. 

Blueberry Stuffed French Toast
Yield: 8-10 servings

Ingredients:
12 slices egg bread, cut into cubes (bread machine dough)
2 (8 ounce) packages cream cheese, cut into 1-inch cubes
1 cup blueberries, fresh or frozen (not thawed)
12 large eggs
1/3 cup maple syrup
2 cups milk

1. Coat a 9 x 13 x 2-inch glass baking pan with cooking spray.
2. Place half of bread cubes in pan. Scatter cream cheese over bread, then blueberries over cream cheese.
3. Place remaining bread cubes on top of blueberries.
4. In large bowl, whisk together eggs, syrup and milk. Pour evenly over bread.
5. Wrap with foil and place in refrigerator overnight.
6. The next morning, preheat oven to 350 degrees.
7. Remove French toast from refrigerator and place in middle of oven.
8. Bake for 30 minutes with foil on, 30 minutes uncovered, until puffy, golden brown.
9. Cut into servings and top with blueberry sauce.

Blueberry Sauce
2 cups granulated sugar
1 teaspoon ground cinnamon
4 tablespoons cornstarch
1 cup water
1 cup orange juice
2 cups blueberries, fresh or frozen

1. In 1-quart saucepan, mix together sugar, cornstarch and cinnamon.
2. Add water and orange juice; cook over medium heat until thickened,
3. Add blueberries and simmer for 10 minutes, or until berries have burst, stirring occasionally.
4. Serve over Stuffed French Toast