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Blueberry Stuffed French Toast
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| INGREDIENTS: | |
| 16 slices | firm white bread |
| 1 (8 ounce) | package |
| Neufchatel cheese, softened | |
| 1 cup | blueberries |
| 3 cups | milk |
| 3 | eggs |
| 1/3 cup | maple syrup |
| 1 teaspoon | vanilla extract |
| 1/4 cup | white sugar |
| 1/4 teaspoon | ground nutmeg |
| 1/4 cup | white sugar |
| 2 tablespoons | cornstarch |
| 1 cup | water |
| 1 cup | white sugar |
| 1 tablespoon | butter |
| 1 cup | blueberries |
DIRECTIONS:
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. 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. Preheat an oven to 350 degrees F (175 degrees C).
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.
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.
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