- 8 ounces cream cheese, softened
- 1/4 cup maple syrup, divided
- 2 tablespoons blueberry preserves
- 16 slices French bread (1/2 inch thick)
- 2 eggs
- 1 cup milk
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Sauce:
- 1 cup sugar
- 1 cup water
- 2 tablespoons cornstarch
- 1 cup fresh blueberries
- 1 tablespoon butter
Beat the cream cheese, 2 tablespoons syrup, and preserves in a small bowl. Spread over 8 slices of bread; top with remaining bread. Whisk the eggs, milk, flour, vanilla, salt, and remaining syrup in a shallow bowl. Dip both sides of sandwiches into egg mixture. Cook on a greased hot griddle until golden brown on both sides.
For sauce, combine the sugar, water, and cornstarch until smooth in a small saucepan over low heat. Add blueberries and butter, and cook until thickened, stirring constantly.
Serve stuffed French toast with sauce.