Honey and Cream Cheese Stuffed French Toast with Blueberry Sauce

Well tomorrow's the weekend again and time for a great brunch! This great French toast version is one of my all-time favorite things to have at a weekend brunch. For me, good French toast is all about the bread and again, there is no better available in St John's than that found at Georgetown Bakery. Here I've used their Belgian Loaf but I've also used their brioche or great baguette in the past. Treat yourself to this fantastic brunch this weekend or surprise someone who's had a hard week; they'll thank you for it, I guarantee.

Honey and Cream Cheese Stuffed French Toast with Blueberry Sauce

Blueberry Sauce

2 cups fresh or frozen blueberries

1/2 cup sugar

1/2 tsp cinnamon

Boil gently together for about 10 minutes. Thicken with a slurry of 1 teaspoon of corn starch dissolved in a little water ( about an ounce). Femove from heat and allow to cool slightly.

Filling

1 cup cream cheese

1 tsp freshly grated nutmeg

4 tbsp honey

Mix honey, nutmeg and cream cheese until well blended. Cut 4 double thick slices of any good artisan style bread, then cut pockets into the thick slices with a sharp bread knife. Spread the cream cheese filling evenly into the pockets.

Whisk together

4 eggs

1/2 cup whipping cream

1 tsp vanilla extract

1/2 tsp cinnamon

1/2 tsp salt

Dip the stuffed bread into the egg mixture and then fry in butter over medium heat until golden brown on both sides. Pour blueberry sauce over the top to serve.