Serves 6 – 8
  •   16 slices Country Hearth Cinnamon Burst Bread
  •   1 (8 ounce) package cream cheese, softened
  •   2 cups blueberries
  •   3 cups milk
  •   3 eggs
  •   1/3 cup maple syrup
  •   1 teaspoon vanilla extract
  •   2 1/2 cups white sugar
  •   1/4 teaspoon ground nutmeg
  •   2 tablespoons cornstarch
  •   1 cup water
  •   1 tablespoon butter
  Directions: Grease a 9x—13 inch baking dish with butter. Cut 10 slices of the bread into 3/4 inch cubes. Spread cream 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. Whisk together the milk, eggs, maple syrup, vanilla extract, and 1/4 cup of the sugar in a bowl. Pour over the bread. Cover and refrigerate overnight. Preheat an oven to 350°. Mix together the nutmeg and 1/4 cup of the 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.  
cinnamon blueberry stuffed french toast