1 package (8 ounces) cream cheese, softened
1/4 cup maple syrup, divided
2 tablespoons blueberry preserves
16 slices French bread (1/2 inch thick)
2 Eggland’s Best Eggs
1 cup 2% milk
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup sugar
1 cup cold water
2 tablespoons cornstarch
1 cup fresh or frozen blueberries
1 tablespoon butter
Beat the cream cheese, 2 tablespoons syrup and preserves in a small bowl. Spread over eight 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.
Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir for 3 minutes or until thickened.
Stir in blueberries; bring to a boil. Reduce heat and simmer for 8-10 minutes or until berries burst. Remove from heat; stir in butter. Serve with French toast.