Blueberry Stuffed French Toast with Wild Maine Blueberry Sauce

12 slices of Texas toast, frozen
10 ounces cream cheese
1 cup blueberries, fresh or frozen
10 eggs
1/3 cup maple syrup
2 cups milk

Wild Maine Blueberry Sauce:
1 cup water
1 cup sugar
2 Tablespoons cornstarch
2 cups blueberries, fresh or frozen
1 Tablespoon butter

Grease a 9 x 13 glass baking dish. Remove the crusts from the bread and cube. Place half these cubes in baking dish. Cube the cream cheese and flatten each cube with your fingers. Layer evenly on top of bread. Sprinkle blueberries over the cream cheese. Place remaining bread cubes over the blueberries. Beat the eggs; add maple syrup and milk. Pour mixture over bread and cheese, attempting to moisten all bread cubes on top. Cover and refrigerate overnight.

Bake at 350 degrees for 60 minutes. Bake covered with foil for first 30
minutes; uncover and bake until nicely browned. Let cool a few minutes before cutting. Cut into squares and serve topped with Wild Maine Blueberry Sauce and garnished with orange slices.

Wild Maine Blueberry Sauce: Mix together sugar and cornstarch in a 2-quart saucepan. Add water and 1 cup of blueberries. Cook over medium heat until thickened. Add remaining blueberries and butter. Continue cooking until butter melts and sauce is heated through.

Serves: 12.

AUTHOR: TUDDLES