Baked Stuffed French Toast With Blueberry Sauce

Grease 13- x 9-inch (3 L) baking dish with butter. Set aside.

Trim crusts from bread. Mix cream cheese with sugar; spread on half of the bread slices. Sandwich with remaining slices; cut diagonally into quarters to make triangles.
Starting in centre, arrange triangles lengthwise in prepared dish, long side down, in 3 rows, overlapping to fit.

Whisk together milk, eggs and vanilla; pour over bread mixture, spooning over any bare spots. Cover and refrigerate overnight.

Topping: Stir sugar with cinnamon; sprinkle over bread mixture. Bake in 350°F (180°C) oven until puffed and golden, about 35 minutes. Let stand for 10 minutes.

Blueberry Sauce: Meanwhile, in saucepan, combine blueberries, sugar, lemon zest and lemon juice. Whisk flour with 2 tbsp water; add to saucepan and bring to boil over medium heat.

Reduce heat and simmer, stirring often, until thickened and blueberries have broken down, about 6 minutes. (Make-ahead: Refrigerate in airtight container for up to 2 days; rewarm to serve, adding about 1 tbsp water to thin if necessary.)

Serve with stuffed toast.

Source : Canadian Living Magazine: July 2011