Cream Cheese and Blueberry-Stuffed French Toast

2 eggs
1/2 cup milk
1/2 teaspoon granulated sugar
1/2 teaspoon ground cinnamon
4 ounces cream cheese (half of an 8-ounce package)
8-12 slices of white bread
1 cup fresh blueberries (or any other fruit desired i.e. strawberries)
1/4-1/2 cup sugar (for blueberries)
1 teaspoon all purpose flour
Butter, for cooking
Maple syrup or confectioners' sugar, for serving

Makes 4-6 sandwiches, serves 4-6

Directions: In a small bowl, whisk together the eggs, milk, ground cinnamon, and granulated sugar. Spread the cream cheese on 4-6 slices of the bread. In a pan on low-medium heat, combine the fresh blueberries, sugar, and flour (until thicken but don't break the blueberries). Divide the blueberries among the 4-6 bread slices. Top with the remaining bread slices.

Melt butter on a griddle over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side. Cook the sandwiches until golden brown, 2-3 minutes per side. Top with a tablespoon of blueberries and serve with maple syrup or confectioners' sugar. (Daniel and I didn't use maple syrup or confectioners' sugar. We used the syrup from the blueberries and that was sweet enough!) ENJOY