Blueberry Stuffed French Toast

• 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

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.
5. 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.

white bread, cheese, blueberries, milk, eggs, maple syrup, vanilla, white sugar, ground nutmeg, white sugar, cornstarch, water, white sugar, butter, blueberries

Taken from www.allrecipes.com/recipe/203240/blueberry-stuffed-french-toast/ (may not work)