From: Fitch Hill Inn

Stuffed French Toast with Berry Sauce

Half Full Recipe
½ 1 pkg. (8 oz) Cream cheese, softened
½ 1 Tbsp sugar
½ 1 tsp grated orange peel
1/8 1/4 tsp cinnamon
French Toast:
2 4 eggs, lightly beaten
¼ ½ cup milk
1 2 tsp vanilla
8 16 slices French or Italian bread (1/2 inch thick)
¼ ½ cup water
1/8 ¼ cup Vermont maple syrup
1 2 Tbsp sugar
½ 1 Tbsp cornstarch
¾ 1 1/2 cup frozen blueberries (Large Blueberries work well)
In a medium mixing bowl, beat cream cheese, sugar, orange peel and cinnamon until smooth; set aside. In a shallow bowl, combine eggs, milk and vanilla. Spread filling mixture on half of the slices of bread; cover with other half of slices. Dip bread in egg mixture on both sides, fry on a greased hot griddle for 3-4 minutes per side or until golden brown.
For syrup, combine water, syrup, sugar and cornstarch in a medium saucepan. Bring to a boil; boil 2 minutes to thicken. Reduce heat; add blueberries and simmer 5-7 minutes or until berries are tender. Serve over French toast.
Yield: Half recipe 2 servings (3/4 cup syrup)
Full Recipe - 4 servings (1 1/2 cup syrup)