Blueberry Stuffed French Toast

1 loaf French bread, ½ sliced 1” thick, ½ cubed
1 8oz package cream cheese, softened
1 to 2 cups blueberries – frozen or fresh
3 cups milk
4 eggs
1/3 cups maple sugar
1 teaspoon vanilla
1 ¼ cup sugar
¼ cup sugar
¼ teaspoon nutmeg
¼ teaspoon cinnamon

Syrup:

1 cup blueberries
Water (just enough to almost cover the berries)
2 Tablespoon corn starch
1 teaspoon butter
Maple syrup to taste
Lemon juice to taste
Whip Cream


-line 9x13 pan with slices of bread (cube the rest) and then spread all the cream cheese on the layer of bread

-sprinkle blueberries on sliced bread, toss bread cubes on top of that, and smoosh it down a little

-mix milk, eggs, syrup, vanilla, and sugar, then pour that over everything slowly
-push bread cubes down a little more with a spoon (helps for absorbing liquids)
-cover and refrigerate overnight
-bake at 350 for 30 minutes with foil on
-remove foil and bake 30 more minutes
-let stand 10 minutes before serving


-While French toast bakes, prepare syrup:
-put blueberries in pot and add water to almost cover.
-add cornstarch (mixed in a small amount of cold water before adding)
-add butter and bring to boil
-mush blueberries while cooking (I use a banana masher)
-boil for a while, till blueberries are mostly mushed and cooked, then add maple syrup to sweeten and lemon juice to intensify blueberry flavor.
-Top individual servings with syrup & whip cream