4 eggs, lightly beaten
1/2 cup milk
2 tsps vanilla
16 slices French or Italian bread (1/2 inch thick)
1/2 cup water
1/4 cup Vermont maple syrup
2 Tbsps sugar
1 Tbsp cornstarch
1 1/2 cup frozen blueberries
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: 4 servings (1 1/2 cup syrup)